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Italian Pasta Salad

Italian Pasta Salad

Servings 6 servings
Prep Time

Ingredients

  • 1.5 quarts Water
  • 1/2 tsp Salt
  • 1.5 cups rotini pasta
  • 1(6oz) jar marinated artichoke hearts
  • 2 Zucchini quartered, sliced 1/2 inch thick
  • 4 oz mozzarella cheese cut into 1/2 inch cubes
  • 1 cup shredded carrots
  • 3 oz salami sliced 1/8 inch thick, cut into 1/4 inch x 2 inch
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup Vegetable Oil
  • 2 tbsp white wine vinegar
  • 1 tsp dry mustard
  • 3/4 tsp dried oregano crumbled
  • 3/4 tsp dried basil crumbled
  • 1 tsp Minced Garlic
  • 1/2 tsp Salt

Instructions

  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.