Italian-style Pasta Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Vermicelli or spaghetti,
1: 6oz jar marinated artichokes,
1/2 small: Zucchini, sliced
1: Carrot, shredded
2 ounce: Sliced genoa salami, strips
1 cup: Shredded mozzarella cheese,
2 tbsp: Grated parmesan cheese,
2 tbsp: Salad oil,
2 tbsp: White wine vinegar,
3/4 tsp: Dry mustard,
1/2 tsp: Oregano,
1/2 tsp: Crushed basil,
1 Clove: garlic, crushed
Directions:
Break pasta in half. Cook pasta according to directions. Drain and set
aside.
Drain artichoke hearts, reserving marinade. Coarsely chop artichoke
hearts. Have the zucchini slices. In a large bowl, combine the cooked
pasta, artichokes, zucchini, carrots, salami, and cheeses.
In a screw-top jar, combine the reserved marinade, salad oil, vinegar,
mustard, oregano, basil, and garlic; shake well. Pour over pasta
mixture; toss to coat. Chill several hours.
Source from luhu.jp
aside.
Drain artichoke hearts, reserving marinade. Coarsely chop artichoke
hearts. Have the zucchini slices. In a large bowl, combine the cooked
pasta, artichokes, zucchini, carrots, salami, and cheeses.
In a screw-top jar, combine the reserved marinade, salad oil, vinegar,
mustard, oregano, basil, and garlic; shake well. Pour over pasta
mixture; toss to coat. Chill several hours.
Source from luhu.jp