Spinach Pasta Salad

Provided by Sherry Taylor (1990)

8 ounces of corkscrew spinach pasta, cooked, drained, and rinsed
1 8 ounce can of artichoke hearts, drained and cut up
3/4 cup of pitted ripe olives
1/2 cup of bottled roasted sweet red peppers, drained, and cut into strips or 1 4 ounce jar sliced pimiento
1 medium red onion
1 ounce provolone cheese, cubed
1 ounce cheddar cheese, cubed
1/3 cup white wine vinegar
1/4 cup salad oil
2 tbs honey
3/4 tsp dried basil, crushed
1/2 tsp dried dillweed
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp salt

In a large mixing bowl, combine the macaroni, artichoke hearts, olives, pepper or pimiento, onion, and cheeses.  Toss to mix.  For dressing, in a screw top jar, combine the vinegar, oil, honey, basil, dill, garlic powder, pepper, and salt.  Cover and shake to mix well.  Pour over macaroni mixture.  Toss to coat.  Cover and refrigerate several hours or overnight.