4 oz. spaghetti, cooked and drained
6 oz. marinated artichoke hearts (drain but reserve liquid)
1/2 sm. zucchini, sliced
1 carrot, shredded
2 oz. sliced salami
1 c. shredded Mozzarella cheese
2 tbsp. grated Parmesan cheese

Mix together and serve with dressing listed below.

DRESSING:

2 tbsp. salad oil
2 tbsp. white wine vinegar
3/4 tsp. dry mustard
1/2 tsp. dry crushed oregano
1/2 tsp. crushed basil
1 clove garlic crushed or garlic salt

Put all ingredients into container with screw on lid. Shake and pour over salad. Chill several hours.