8 oz. uncooked spaghetti
2 (6 oz.) jars marinated artichokes
1 1/2 c. sliced fresh zucchini
1 1/4 c. shredded carrots
4 oz. sliced salami, cut into strips
2 c. (4 oz.) shredded Mozzarella cheese
4 tbsp. grated Parmesan cheese
4 tbsp. vegetable oil
2 tbsp. vinegar
1 1/2 tsp. dry mustard
1 tsp. dried whole oregano
1 tsp. dried whole basil
2 cloves garlic, crushed

Break spaghetti in half and cook according to package directions, omitting salt. Drain and cool. Drain artichokes, reserving liquid and chop. Combine spaghetti, artichokes, zucchini, carrots, salami and cheese and set mixture aside. Combine reserved artichoke liquid and remaining ingredients in a jar. Cover tightly and shake vigorously. Pour over spaghetti mixture; toss gently to coat. Cover and chill 2 to 3 hours. Serves 12 to 16.