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Pasta Salad


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  • 4 ounces pasta (2 cups)
  • 1 (6 oz) jar artichokes
  • 1/2 small zucchini; sliced
  • 1 carrot shredded
  • 2 ounces sliced salami, cut in strips
  • 1 cup mozzarella
  • 2 tbsp parmesan
  • 2 tbsp salad oil
  • 2 tbsp red wine vinegar
  • 3/4 tsp ground mustard
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 clove garlic, crushed



Step 1

Cook pasta, drain and set aside. Drain artichokes, reserving marinade. Coarsely chop artichoke. Half zucchini and cut in slices. In large bowl combine pasta, artichokes, zucchini, carrot, salami, mozzarella and parmesan. In screw top jar, combine marinade, oil, vinegar, mustard, oregano, basil and garlic; shake well. Pour dressing over pasta mixture; toss to cost evenly. Transfer to a covered container, chill several hours.

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