4 oz. spaghetti or vermicelli
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
2 tbsp. grated Parmesan cheese
2 tbsp. salad oil
2 tbsp. wine vinegar
3/4 tsp. dry mustard
1/2 tsp. dry oregano
1/2 tsp. dried basil
1 clove garlic, crushed
Salt and pepper to taste

Break pasta in half and cook according to package directions. Drain. Set aside. Drain artichoke hearts, reserving marinade, and coarsely chop. Cut zucchini slices in half. In a large bowl, combine pasta, artichokes, zucchini, carrot, salami, mozzarella, and Parmesan. Combine marinade, olive oil, vinegar, mustard, oregano, basil, garlic, salt and pepper. Pour over pasta; toss; chill several hours.