1 box spiral colored pasta
8 oz. marinated artichoke hearts with liquid
1 can pitted olives, drained
1 (4 oz.) jar pimento, drained
1 oz. Provolone cheese
1 oz. Cheddar cheese

DRESSING:

1/3 c. white vinegar
1/4 c. olive oil
2 tbsp. honey
3/4 tsp. crushed basil
1/2 tsp. dill weed
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. salt

Cook pasta. Drain and let cool. Mix ingredients for dressing and set aside. Cut up vegetables and cheese. Put all ingredients together and toss. Refrigerate and serve.