1 pound rotini pasta
1 can (14 ounces) quartered artichoke hearts, well drained
1/2 cup finely diced red onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
4 ounces julienned salami
6 ounces (1-1/2 cups) cubed provolone cheese
1/2 cup pitted kalamata olives
1 cup corn oil
1/2 cup white wine vinegar
1/4 cup Salad Seasoning Blend
Cook pasta according to package directions. Rinse with cold water and drain well.
Combine pasta, artichokes, onions, bell peppers, salami, provolone and olives in a large bowl. Mix well.
Whisk oil, vinegar and seasoning in bowl. Pour over pasta mixture and toss. Refrigerate until chilled, at least 1 hour.