INGREDIENTS:

1 lb. rainbow rotini
1 pkg. frozen artichoke hearts (cooked and drain)
5 oz. chopped meat (optional)
1 c. cauliflowerettes
1 c. broccoliettes
1 c. diced Jack cheese
1/2 c. sliced green onions
3/4 c. red wine vinegar
1/4 c. olive oil
1/2 tsp. Italian seasoning or 1 c.
Low cal Italian dressing

DIRECTIONS:

Cook and drain rotini - add cooked and drained artichoke hearts and all other vegetables and cheese. Add dressing and let set several hours before serving.

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