8 oz. tri color corkscrew noodles, cooked, drained & rinsed
1 (8 oz.) jar marinated artichoke hearts, drained & chopped
1/2 c. sliced ripe olives
1/2 c. sliced green olives, with pimientos
1/2 c. bottle roasted red pepper, drained & chopped
1/4 c. red onion, chopped
3 oz. Monterey Jack cheese, cubed
3 oz. cheddar cheese, cubed
1/3 c. wine vinegar
1/4 c. salad oil
1 tbsp. honey
3/4 tsp. diced crushed basil
1/2 tsp. dried dill weed
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. salt

In a large mixing bowl, combine the first 8 ingredients. Toss to mix. In a screw top jar, combine remaining ingredients, cover and shake. Pour over noodle mixture and toss to coat. Cover and refrigerate overnight.