Marinated Pasta Salad

• 8 oz. spinach or plain corkscrew macaroni (2 c.)
• 1 (14 oz.) can artichoke hearts, drained and cut up
• 3/4 c. sliced pitted ripe olives
• 1/2 c. roasted red pepper, sliced or one (4 oz.) jar sliced pimento, drained
• 1 medium red onion, chopped
• 1 oz. Provolone cheese, cut into 1/2-inch cubes
• 1 oz. Cheddar cheese, cut into 1/2-inch cubes
• 1/3 c. white wine vinegar
• 1/4 c. salad oil
• 2 Tbsp. honey
• 3/4 tsp. dried basil, crushed
• 1/2 tsp. dried dill weed
• 1/2 tsp. garlic powder
• 1/2 tsp. ground pepper
• 1/4 tsp. salt

1. In a large saucepan cook macaroni in boiling water for 8 to 10 minutes or until tender.
2. Drain.
3. Rinse, then drain again.
4. In a large mixing bowl combine the cooked pasta, artichoke hearts, olives, red pepper, red onion and the cheeses.

macaroni, hearts, olives, red pepper, red onion, provolone cheese, cheddar cheese, white wine vinegar, salad oil, honey, basil, dill weed, garlic powder, ground pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577878 (may not work)