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

Cook rotini, drain. Combine rotini and remaining ingredients. Toss to mix. Cover and chill thoroughly. Toss before serving. 6-8 servings.