8 oz. tri-color rotini pasta (cooked)
1/2 c. olive or vegetable oil
1 1/2 tsp. Italian seasoning
1/8 tsp. pepper
5 oz. pepperoni, sliced
1/2 head cauliflower, cut into flowerets
2 green onions, sliced
1 pkg. (9 oz.) frozen artichoke hearts (I use canned)
1/4 c. red wine vinegar
1/2 tsp. salt
6 oz. Monterey Jack cheese (cubed)
1/2 head broccoli, cut into flowerets
1 lg. sweet red pepper (cut into 1 inch pieces)

Prepare pasta according to directions. Rinse with cold water and rain well.

Whisk together oil, vinegar, Italian seasoning, salt and pepper (use a very large bowl, it makes a lot). Add pasta, artichoke hearts, cheese, pepperoni, broccoli, cauliflower, red pepper and onions. Toss to coat. May either serve right away or we like it better after it is chilled and the flavor has time to mix.