Antipasto Pasta Salad - cooking recipe

Ingredients

1 (6 oz.) jar marinated artichoke hearts, drained and halved
1/4 lb. Genoa salami, sliced thin and cut 1/4-inch strips
1/2 c. pitted ripe olives, sliced
1/4 c. Parmesan cheese
1/4 c. olive oil
2 cloves garlic
1 Tbsp. fresh squeezed lemon juice
1/2 Tbsp. dried oregano leaves
1/2 tsp. salt
freshly ground pepper
1/2 lb. Fontina cheese, cut 1/4-inch strips
1 (8 oz.) pkg. egg noodles

Preparation

In 4-quart bowl, combine artichoke hearts, salami, olives and Parmesan cheese.
Add olive oil, lemon juice, oregano, salt and pepper.
Toss well to coat ingredients evenly with dressing.
Add Fontina cheese; toss again.