6 oz Marinated artichoke hearts,
-undrained 4 c Cooked spaghetti squash
1 Zucchini, cut into thin
-strips 1 Carrot, scraped and cut into
-thin strips 2/3 c Chopped sweet red pepper
4 oz Shredded mozzarella cheese
2 tb Grated Parmesan cheese
1/4 c Rice vinegar
1 tb Dry mustard
1 tb Chopped fresh oregano
1 tb Chopped fresh basil
1 tb Chopped fresh parsley
1 tb Finely chopped onion
1 tb Capers, drained and crushed
2 tb Vegetable oil
2 tb Red wine vinegar
1 ts Dry white wine (optional)
1 Clove garlic, minced
Drain artichokes, reserving marinade, coarsely chop artichokes Combine artichokes, spaghetti squash, and next 5 ingredients in a large bowl, set aside. Combine reserved marinade, rice vinegar, and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over vegetables. Cover and chill 8 hours.