8 oz. corkscrew spinach macaroni, cooked, drained & rinsed
8 oz. can artichoke hearts, drained & cut up
3/4 c. sliced pitted ripe olives
1/2 c. sweet red pepper, drained or 4 oz. jar sliced pimento, drained
1 med. red onion, chopped
1 oz. provolone cheese, cubed
1 oz. Cheddar cheese, cubed
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. pepper
1/4 tsp. salt

1. In large mixing bowl combine the macaroni, artichoke hearts, olive roasted red pepper or pimento, onion and cheese; toss to mix.

2. For dressing in a jar with a screw top combine the vinegar, oil, honey, basil, dill weed, garlic powder, pepper and salt macaroni mixture; toss to coat. Cover and refrigerate several hours or overnight. Makes 10 servings.