8 oz. corkscrew spinach
Macaroni, cooked, drained & rinsed
1 (8 oz.) can artichoke hearts, drained & cut up
3/4 c. sliced pitted olives
1/2 c. bottled roasted sweet red pepper or
1 (4 oz.) jar sliced pimento, drained
1/2 tsp. salt
1/2 tsp. pepper
1 med. red onion, chopped (1/2 c.)
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 dillweed
1/2 tsp. garlic powder

In a large mixing bowl combine the macaroni, artichoke hearts, olives, roasted pepper or pimento, onion and cheeses. Toss to mix.

For Dressing in a screw-top jar or small bowl combine the vinegar, oil, honey, basil, dillweed, garlic powder, pepper and salt. Cover and shake, or whisk to mix well. Pour over macaroni mixture; toss to coat. Cover and refrigerate several hours or overnight. Makes 10-12 side dish servings.