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.