1/2 of (1 lb.) pkg. creamette rainbow rotini, uncooked
1 (9 oz.) pkg. frozen artichoke hearts, cooked & drained
1 (5 oz.) pepperoni stick, sliced
1 c. sliced fresh cauliflowerets
1 c. sm. fresh broccoli flowerets
1 c. diced Monterey Jack cheese
1/2 c. sliced green onions
3/4 c. vegetable or olive oil
1/4 c. red wine vinegar
1/2 tsp. Italian seasoning (optional)
1 can sliced mushrooms
1 can black olives, sliced

Prepare Creamette rainbow 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. 6-8 servings.

Double recipe, add canned sliced mushrooms, can black olives sliced and anything else you can think of. Very good for those hot, humid, summer nights. Leftovers marinate longer, taste better.