1/2 lb. rotini pasta
1/4 lb. Cheddar cheese, cubed
1/2 can black olives, cut in 1/2 lengthwise
2 green onions, finely chopped
1 sm. jar marinated artichoke hearts
2 oz. pepperoni, sliced thin, then again in 1/2
1/2 sm. jar green olives, cut 1/2 lengthwise
1/2 green pepper, finely chopped

Cook pasta as directed on package. Prepare vinaigrette dressing. As soon as the pasta is cooked (al dente), drain and toss with dressing.

Gently stir in all other ingredients (except cheese). Just before serving, adjust seasonings and toss in cheese cubes. Serves 6.

Use oil from artichokes as part of the oil for vinaigrette dressing.

VINAIGRETTE DRESSING:

4 tbsp. vinegar
1/2 tsp. coarse-grind pepper
2 tsp. oregano leaves
Dash of garlic powder
1 tsp. salt
1 tsp. sugar
2/3 c. olive oil

Stir all ingredients together.