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Ingredients

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Directions

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  • Break pasta in half. Cook pasta according to package directions; drain and set aside.

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  • 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.

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  • 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.

Nutrition Facts

183 calories; 10 g total fat; 3 g saturated fat; 15 mg cholesterol; 325 mg sodium. 16 g carbohydrates; 0 g fiber; 8 g protein;

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