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.