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Italian Stylevermicelli Salad

fast.cook's picture
  Vermicelli/Spaghetti 8 Ounce
  Marinated artichoke hearts 8 Ounce (1 Jar)
  Olive oil/Salad oil 1⁄3 Cup (5.33 tbs)
  White wine vinegar 2 Tablespoon
  Dry oregano 1 Teaspoon
  Dry basil 1 Teaspoon
  Rosemary 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), pressed
  Dry mustard 1 1⁄2 Teaspoon
  Carrot 1 Medium, finely diced
  Zucchini 1 Small, finely diced
  Salami 3 Ounce, cut into julienne strips (1 Package)
  Shredded mozzarella cheese 8 Ounce (2 Cups)
  Grated parmesan 1⁄3 Cup (5.33 tbs)
  Lettuce leaves 4 , rinsed and crisped

In a 5- to 6-quart pan, cook vermicelli in about 3 quarts boiling water just until al dente 10 to 12 minutes; or cook according to package directions.
Drain thoroughly, rinse with cold water, and drain again.
Drain marinade from artichokes into a large bowl; chop artichokes and set aside.
To marinade, add oil, vinegar, oregano, basil, rosemary, pepper, garlic, mustard, and vermicelli.
Stir to coat pasta thoroughly.
Add carrot, zucchini, salami, mozzarella cheese, Parmesan cheese, and artichokes.
Stir well.
Line a platter with lettuce leaves and spoon pasta mixture into center.
Serve at room temperature.

Recipe Summary

Difficulty Level: 
Side Dish

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