Antipasti Salad
3 cups pasta of choice
1 12 oz. jar marinated artichoke hearts
2 Zucchini, quartered, sliced 1/2 inch thick
8 ounces mozzarella cheese, cut into 1/2 inch cubes
1.5 cup shredded carrots
6 ounces salami, sliced thinly
1/2 cup freshly grated Parmesan cheese
1/2 cup Vegetable Oil
4 tablespoons white wine vinegar
2 teaspoon dry mustard
1.5 teaspoons dried oregano, crumbled
1.5 teaspoons dried basil, crumbled
2 teaspoon Minced Garlic
1 teaspoon salt
In large saucepan bring water and salt to a boil. Stir in pasta, simmer, uncovered until al dente (about 10 minutes). Drain, rinse with cold water, drain thoroughly. Drain artichokes, coarsely chop. In large bowl combine rotini, artichokes, zucchini, mozzarella, carrots, salami strips and Parmesan. Stir together marinade and toss into salad. Refrigerate, covered, several hours or overnight. Toss again before serving.

Adapted from Lunds