Artichoke Pasta Casserole

• 6 oz. cooked vermicelli
• 2 sliced carrots
• 2 sliced zucchini
• 1/2 c. garlic wine vinegar
• 2 small jars artichoke hearts
• 4 oz. grated Parmesan cheese
• 8 oz. Mozzarella cheese, shredded
• 6 oz. sliced Italian dried salami
• 1 1/2 tsp. dry mustard
• 1 tsp. rosemary
• 1 tsp. pepper
• 1/4 c. oil

1. Mix vinegar, oil, mustard, rosemary and pepper.
2. Add artichoke hearts, salami, carrots and zucchini.
3. Mix well.
4. Add cooked and drained vermicelli and combine all ingredients together.
5. Stir in Mozzarella cheese.
6. Bake at 350u0b0 covered with foil.
7. After 45 minutes, remove foil and top with the Parmesan cheese.
8. Bake for 15 additional minutes.

vermicelli, carrots, zucchini, garlic wine vinegar, hearts, parmesan cheese, mozzarella cheese, salami, dry mustard, rosemary, pepper, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048309 (may not work)