Deli Salad - cooking recipe

Ingredients

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

Preparation

Prepare
rotini
according to package directions; drain. In large
bowl, combine rotini and remaining ingredients; toss to mix.
Cover; chill thoroughly.
Toss gently before serving. Refrigerate.
Yield:
6 to 8 servings.