Vermicelli With Salami & Cheese
- Ready In:
- 2hrs
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 8 ounces vermicelli or 8 ounces spaghetti
- 1 (6 ounce) jar marinated artichoke hearts
- 1⁄3 cup salad oil
- 1⁄3 cup white wine vinegar
- 1 teaspoon oregano leaves
- 1 teaspoon dry basil
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon pepper
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons dry mustard
- 1 medium carrot
- 1 small zucchini
- 3 ounces salami, sliced into julienne strips
- 2 cups shredded mozzarella cheese
- 1⁄3 cup grated parmesan cheese
directions
- Cook 8 ounces vermicelli or spaghetti in boiling salted water as per package directions.
- In a large bowl, drain marinade from the jar of marinated artichoke hearts; reserve hearts.
- To the bowl, add 1/3 cup each salad oil and white wine vinegar.
- Add oregano leaves, dry basil, rosemary, pepper, garlic, dry mustard and noodles; stir and set aside.
- Finely dice carrot and zucchini.
- Cut salami into julienne strips.
- Add to noodles with shredded mozzarella cheese, grated Parmesan cheese, and the artichoke hearts.
- Stir.
- To serve cold, line a bowl with lettuce leaves and spoon mixture onto center; garnish with tomato wedges if desired.
- Chill if made ahead; serve at room temperature.
- To serve hot, spoon mixture into an ungreased shallow 3 quart casserole, cover and bake in a 350°F oven for about 45 minutes.
- Uncover and top with 1/4 cup more Parmesan cheese.
- Bake 15 minutes longer or until the center is hot.
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RECIPE SUBMITTED BY
James Craig
Mesa, Arizona