Italian Pasta Salad
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.