Italian Pasta Salad





  1. In large saucepan bring water and salt to a boil. Stir in rotini, simmer, uncovered until al dente (about 10 minutes). Drain, rinse with cold water, drain thoroughly. Drain artichokes, reserve marinade; coarsely chop artichokes. In large bowl combine rotini, artichokes, zucchini, mozzarella, carrots, salami strips and Parmesan. In screw top jar combine reserved marinade and remaining ingredients; toss into salad. Refrigerate, covered, several hours or overnight. Toss again before serving.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.