1/2 lb. rainbow rotini, uncooked
5 oz. sliced pepperoni
1 c. cauliflowerets
1 c. broccoli flowerets
1 c. diced Monterey Jack cheese
1/2 c. chopped green onion
3/4 c. vegetable or olive oil
1/4 c. red wine vinegar
1/2 tsp. Italian seasoning

Prepare rotini according to package directions. Drain. In large bowl combine rotini and remaining ingredients. Toss to mix. Cover. Chill thoroughly. Toss gently before serving. Refrigerate leftovers. 6 to 8 servings. May use rosemary, basil and oregano.