Italian Pasta Salad

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Ingredients
  

  • 1 1/2 qt. water
  • 1/2 t. salt
  • 1 1/2 cups rotini pasta
  • 1 6 oz. jar marinated artichoke hearts
  • 4 oz. mozzarella cut into 1/2' cubes
  • 1 cup shredded carrot
  • 3 oz. salami sliced 1/16' thick cut into 1"' x 2" strips
  • 1/4 cup freshly grated Parmesan cheese
  • 2 T. vegetable oil
  • 2 T. white wine vinegar
  • 1 t. dry mustard
  • 3/4 t. dried oregano crumbled
  • 3/4 t. dried basil crumbled
  • 1/2- 1 t. minced garlic
  • 1/4 t. salt

Instructions
 

  • Cook rotini to el dante. Drain, rinse with cold water, drain thoroughly.
  • Drain artichokes, reserve marinade; coarsely chop artichokes.
  • In large bowl, combine rotini, artichokes, mozzarella, carrot, 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.