4 oz. spaghetti
1 (6 oz.) jar marinated artichoke hearts
1/2 of 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
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
1 clove garlic, crushed

Break pasta in half and cook. Drain and set aside. Drain artichokes reserving marinade. Coarsely chop artichoke hearts. Halve the zucchini slices.

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

In a screw top jar combine the marinade, salad oil, vinegar, mustard, oregano, basil and garlic. Shake well. Pour dressing over pasta mixture and toss to coat evenly. Transfer salad to a covered container and chill for several hours.

Makes 8 to 10 servings.