1/2 lb. rainbow rotini, uncooked macaroni
1 (9 oz.) pkg. frozen artichoke hearts, cooked & drained
1 (5 oz.) pepperoni stick, sliced
1 c. sliced fresh cauliflower
1 c. fresh broccoli flowerets
1 c. diced Monterey Jack cheese
1/2 c. green onions
3/4 c. vegetable or olive oil
1/4 c. red wine vinegar
1/4 tsp. Italian dressing

Prepare rotini macaroni according to package; drain. In large bowl combine rotini and remaining ingredients. Toss to mix. Cover. Chill thoroughly. Toss gently before serving.