4 oz. spaghetti or vermicelli
1 (6 oz.) jar marinated artichoke hearts
1/2 sm. zucchini, sliced
1 carrot, shredded
2 oz. sliced salami, cut in strips
1 c. shredded Mozzarella cheese
2 tbsp. grated Parmesan cheese
2 tbsp. salad oil
2 tbsp. white wine vinegar
3/4 tsp. dry mustard
1/4 tsp. dried oregano, crushed
1/4 tsp. dried basil, crushed
1 clove garlic, crushed or 1 tsp. garlic powder

Break pasta in half. Cook pasta according to package directions; drain and set aside.

Drain artichokes, reserving marinade; coarsely chop artichoke hearts. Halve the zucchini slices.

In a large bowl, combine the cooked pasta, artichokes, zucchini, carrot, salami, Mozzarella cheese, and Parmesan cheese.

In a screw-top jar, combine the reserved artichoke marinade, salad oil, vinegar, mustard, oregano, basil, and garlic; shake well. Pour dressing over pasta mixture; toss to coat evenly. Transfer salad to a covered container; chill several hours. Makes 8 to 10 servings.