This recipe from Sunset Magazine has been a favorite at our house for years.  In addition to being delicious, it's highly versatile.  It can be served as a salad in summertime or baked and served as a main dish casserole in wintertime.

Ingredients:

8 oz. vermicelli or spaghetti
1 jar (6 oz) 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 dry rosemary
1/4 teaspoon pepper
2 cloves minced garlic
1 and 1/2 teaspoons dry mustard
1 medium-size carrot, finely diced
1 small zucchini, finely diced
1 package (3 oz.) sliced salami, julienned
2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese

Directions:

Cook pasta, drain.  In large bowl drain marinade from artichoke hearts.  To bowl add oil, vinegar, oregano, basil, rosemary, pepper, garlic, mustard and noodles, stirring together.  Mix in remaining ingredients along with artichoke hearts.  To serve cold, line bowl with lettuce leaves, spoon mixture into center, garnish with tomato wedges, and chill.  To serve hot, spoon mixture into ungreased shallow 3-quart casserole, cover, and bake at 350 degrees for about 45 minutes.  Uncover and top with 1/4 cup more Parmesan cheese and bake 15 minutes longer until center is hot.

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