Deli Pasta Salad - cooking recipe

Ingredients

1/2 of a 1 lb. pkg. rotini, uncooked
1 medium can of marinated artichoke hearts
1 (5 oz.) pkg. pepperoni slices
1 c. cauliflowerets
1 c. sm. fresh broccoli flowerets
1 c. Monterey Jack cheese, diced
1/2 c. green onions, sliced
1/2 c. vegetable or olive oil
1/4 c. red wine vinegar
1 garlic clove, minced
1 tsp. salt
1 tsp. basil
1/4 tsp. crushed red pepper

Preparation

Drain artichoke hearts and cut into small sections.
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 leftovers.
Serves 6 to 8.