1 1/2 qts. water
1/2 tsp. salt
1 1/2 c. rotini pasta
1 (6 oz.) jar marinated artichoke hearts
2 (6 inch) zucchini, quartered, sliced 1/2 inch thick
4 oz. Mozzarella cheese, cut in 1/2 inch cubes
1 c. shredded carrot
3 oz. salami, sliced 1/16 inch thick, cut in strips
1/4 c. freshly grated Parmesan cheese
1/4 c. vegetable oil
2 tbsp. white wine vinegar
1 tsp. dry mustard
3/4 tsp. dried oregano, crumbled
1/2 to 1 tsp. minced garlic
1/2 tsp. salt
3/4 tsp. dried basil, crumbled

In large saucepan bring water and salt to a boil. Stir in rotini, simmer, uncovered until al dente (about 10 minutes). Drain artichokes, reserve marinade, coarsely chop artichokes.

In large bowl combine rotini, artichokes, zucchini, Mozzarella, carrot, salami strips and Parmesan. In screw top jar combine reserved marinade and remaining ingredients; toss into salad. Refrigerate covered several hours or overnight. Toss again before serving. Serves 8.