Italian Picnic Salad

4 oz. spaghetti or vermicelli

1 jar (about 7 oz.) artichoke hearts marinated in oil

1/2 small zucchini

1 carrot, shredded

2 oz. sliced salami, cut into strips

1 C. shredded mozzarella cheese

2 T. grated Parmesan cheese

2 T. vegetable oil

2 T. white wine vinegar

3/4 t. dry mustard

1/2 t. dried oregano, crushed

1/2 t. dried basil, crushed

1 clove garlic, crushed

Break pasta in half. Cook according to package directions, drain and set aside to cool 10 to 15 minutes.

Drain artichokes, reserving marinade; coarsely chop artichoke hearts. Quarter zucchini, then cut into slices.

In a large bowl, combine pasta, artichokes, zucchini, carrot, salami, mozzarella cheese and Parmesan cheese.

In screw-top jar, combine reserved artichoke marinade, vegetable oil, vinegar, mustard, oregano, basil and garlic; shake well. Pour dressing over pasta mixture and toss to coat. Transfer to a covered container. Chill before serving.

Makes 8 to 10 servings.