Break pasta in half. Cook pasta according to package directions; drain and set aside.
Drain artichoke hearts, reserving marinade; coarsely chop artichoke hearts. In a large bowl combine the cooked pasta, artichokes, zucchini, carrot, salami, mozzarella cheese, and Parmesan cheese.
In a screw-top jar combine the reserved artichoke marinade, salad oil vinegar, mustard, oregano, basil, and garlic. Cover and shake well. Pour dressing over pasta mixture; toss to coat evenly. Transfer salad to a covered container; refrigerate several hours or until thoroughly chilled. Makes 8 to 10 side-dish servings.