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Break pasta in half (or smaller). Cook pasta according to package directions; drain and set aside. Drain artichokes, reserving marinade; coarsely chop artichoke hearts. Halve the zucchini slices. In a large bowl, combine the cooked pasta, artichokes, zucchini, carrot, salami, mozzarella cheese, and parmesan cheese. In a screw-top jar combine the reserved artichoke marinade, salad oil, vinegar, mustard, oregano, basil, and garlic; shake well. Pour dressing over pasta mixture; toss to coat evenly.
Transfer salad to a covered container; chill several hours.
Makes 8 servings.
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