Deli Pasta Salad

• 1/2 of a 1 lb. pkg. rotini, uncooked
• 1 medium can of marinated artichoke hearts
• 1 (5 oz.) pkg. pepperoni slices
• 1 c. cauliflowerets
• 1 c. sm. fresh broccoli flowerets
• 1 c. Monterey Jack cheese, diced
• 1/2 c. green onions, sliced
• 1/2 c. vegetable or olive oil
• 1/4 c. red wine vinegar
• 1 garlic clove, minced
• 1 tsp. salt
• 1 tsp. basil
• 1/4 tsp. crushed red pepper

1. Drain artichoke hearts and cut into small sections.
2. Prepare rotini according to package directions; drain.
3. In large bowl, combine rotini and remaining ingredients; toss to mix.
4. Cover, chill thoroughly.
5. Toss gently before serving.
6. Refrigerate leftovers.
7. Serves 6 to 8.

rotini, hearts, pepperoni slices, cauliflowerets, fresh broccoli flowerets, cheese, green onions, vegetable, red wine vinegar, garlic, salt, basil, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65556 (may not work)