Vermicelli Salad with pepper salami

8 oz cooked vermicelli or spaghetti, broken into thirds
jar of marinated artichoke hearts with liquid
3 TBS olive oil
1/4 cup white wine vinegar
1/2 tsp dry mustard
1 to 2 tsp dried oregano
1/4 cup chopped fresh basil (or 1 T dried)
fresh ground black pepper
2 med size zucchini - diced
2 carrots diced
1 onion (red is my preference)
3 oz pepper salami, thinly chopped
1/4 cup grated parmesan
4 oz shredded mozzarella

Put water on to boil for pasta. When boiling, blanch the diced carrots first, just to tender crisp. (I set them in the strainer in the water and then just lift them out.) Then drop in the pasta and cook it. Meanwhile chop the onion and zucchini and put in a bowl with the blanched carrots. Drain the artichoke hearts and reserve the liquid. Chop the artichoke hearts and add to bowl. Mix together the reserved liquid, the olive oil, white wine vinegar, dry mustard and oregano. When pasta is done, drain, and add the vegetables. While still hot pour over the marinade and mix well. Just before serving add the chopped salami, grated mozzarella and parmesan. Add fresh ground pepper as desired, and enjoy.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user SISSYFEB48.