Sunday, October 19, 2008

Italian-Style Pasta Salad

This recipe was printed from YankeeMagazine.com.
You can call up this recipe in your Web browser again at the following address:

http://www.YankeeMagazine.com/getrecipe/514

Yield: 4 to 6 servings

We loved this refreshingly different pasta salad made with vermicelli instead of the usual shells or twists. And the combination of artichokes, ham, and cheese make this attractive salad particularly rich and tasty.

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 thinly sliced and chopped cooked ham
1 cup shredded mozzarella
2 tablespoons grated Parmesan cheese
2 tablespoons salad oil
2 tablespoons white wine vinegar
3/4 teaspoon dry 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.

Copyright ©2008, Yankee Publishing Inc. All Rights Reserved.

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