1 lb. tri-color pasta
8 oz. can artichoke hearts, cut up
1/4 to 1/2 c. chopped black olives
7 oz. jar roasted red pepper, chopped
1 med. onion, chopped
4 - 6 oz. Provolone cheese, chopped
4 - 6 oz. Cheddar cheese, chopped

DRESSING:

2/3 c. white wine vinegar
1/2 c. salad oil
3 tbsp. honey
Basil, dill weed, garlic powder, salt and pepper to taste

Cook pasta according to box and cool. Combine first 7 ingredients and toss. Mix ingredients for dressing. Pour over pasta mixture. Refrigerate for several hours.