Italian Picnic Salad - cooking recipe

Ingredients

1 (14 ounce) can quartered artichoke hearts, drained
1 large green pepper, chopped
1 cup cheddar cheese, coarsely shredded (4 oz)
1 cup monterey jack cheese, coarsely shredded (4 oz)
1/3 lb cooked ham, thinly sliced and cut into strips
1/3 lb salami, thinly sliced and cut into strips
1/3 cup parmesan cheese, grated
1/4 cup onion, grated
salt
pepper
hot sauce
8 ounces thin spaghetti, uncooked
1 cup vegetable oil
1/3 cup white vinegar
1 garlic clove, crushed
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Preparation

Combine artichoke hearts, green pepper, cheeses, ham, salami, onion, and salt, pepper, and hot sauce to taste. Set mixture aside.
Break spaghetti into pieces to make it easier to eat in a salad. Cook spaghetti according to package directions; drain well. Add spaghetti to artichoke mixture.
Mix the dressing: Combine the oil, vinegar, garlic, sugar, 1/2 tsp salt, basil, oregano, and 1/4 tsp pepper in a jar. Cover tightly and shake vigorously.
Pour the dressing over the spaghetti and artichoke mixture. Toss gently to combine.