Italian-Style Pasta Salad

Sam Jones/Quinn Brein


4 ounces vermicelli or spaghetti
1 jar (6 ounces) marinated artichoke hearts
1 very small zucchini, halved and thinly sliced
1 carrot, shredded
1/4 pound chopped cooked ham
1 cup shredded mozzarella
2 tablespoons grated Parmesan cheese
2 tablespoons vegetable or canola oil
2 tablespoons white wine vinegar
3/4 teaspoon ground mustard
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 garlic clove, minced


Cook the pasta according to the package directions and drain well. Drain the artichokes, reserving the marinade. Coarsely chop the artichokes.

In a large bowl, combine the pasta, vegetables, ham, and cheeses. In a small bowl or jar, combine the reserved marinade with the oil, vinegar, mustard, and herbs. Mix well. Pour the dressing over the pasta and toss to mix. Chill for several hours.


4 to 6 servings

Leave a Comment