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

Break pasta in half. Cook pasta according to directions, drain and set aside. Drain artichokes, reserving marinade; coarsely chop artichoke hearts. Halve the zucchini slices. Mix (in a bowl) pasta, artichokes, zucchini, carrots, 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 over pasta mixture and toss. Cover and chill several hours. Yield: 8 servings.