1/2 lb. Rainbow Rotini, uncooked
9 oz. pkg. frozen artichoke hearts, cooked and drained
5 oz. pepperoni stick, sliced
1 c. fresh cauliflowerets
1 c. fresh sm. broccoli flowerets
1 c. diced Jack cheese
1/2 c. sliced green onions
3/4 c. vegetable or olive oil
1/4 c. red wine vinegar

Cook pasta according to package directions; drain. In large bowl, combine Rotini and remaining ingredients; toss to mix. Cover and chill thoroughly. Toss before serving.