Ingredients
8 ounces spinach pasta (corkscrew) cooked and drained
8 ounce jar artichoke hearts
3/4 cup sliced, pitted olives
1/2 cup bottled roasted red peppers cut into strips
1 small red onion 1 ounce Provolone cheese, cubed
1 ounce cheddar cheese, cubed
Herb Vinaigrette
1/3 cup white wine vinegar
1/4 cup olive oil
2 tablespoons honey
3/4 teaspoon dried basil, crushed
1/2 teaspoon dried dillweed
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
Preparation
combine, cover,shake well
