8 oz. corkscrew macaroni
1 (14 oz.) can artichoke hearts, drained & cut up
3/4 c. sliced ripe olives
1/2 c. pimientos
1 chopped purple onion
1 oz. provolone cheese, cubed
1 oz. cheddar cheese, cubed
1/3 c. vinegar
1/4 c. salad oil
2 tbsp. honey
3/4 tsp. basil
1/2 tsp. dill weed
1/2 tsp. garlic salt
Salt & pepper

Cook macaroni 8 to 10 minutes until tender. Rinse well. Combine pasta, artichoke hearts, olives, pimientos and cheese; set aside. Combine vinegar, oil, honey, basil, dill, garlic, salt and pepper and whisk well. Pour over pasta mixture. Coat all ingredients, cover and chill overnight.