1/2 (1 lb.) pkg. Creamette rainbow-rotini, uncooked
1 (9 oz.) pkg. frozen artichoke hearts, cooked and drained
1 (5 oz.) Pepperoni stick, sliced
1 c. sliced fresh cauliflower florets
1 c. sm. fresh broccoli florets
1 c. diced Monterey Jack cheese
1/2 c. sliced green onions
3/4 c. vegetable oil or olive oil
1/4 c. red wine vinegar
1/2 tsp. Italian seasoning (optional)

Prepare Creamettes according to package directions and drain. In large bowl, combine rotini and remaining ingredients. Toss to mix. Cover and chill thoroughly. Toss gently before serving. Refrigerate leftovers. 6 to 8 servings.