Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         rotelle noodles
  14      ounces        marinated artichoke hearts -- drained and diced
     3/4  cup           sliced black olives
   4      ounces        diced pimiento -- drained
   1      cup           sweet red onion -- minced
   1      cup           provolone cheese -- small dice
   1      cup           cheddar cheese -- small dice
     1/3  cup           white wine vinegar
     1/4  cup           olive oil
   2      tablespoons   honey
     3/4  teaspoon      basil
     1/2  teaspoon      dried dill
     1/2  teaspoon      garlic powder
     1/2  teaspoon      pepper
     1/4  teaspoon      salt

Preparation:

Heat 10-12 quarts salted water to a rolling boil in a large stockpot, over a moderately-high flame. Add the noodles and cook for 8-10 minutes, until tender. Drain, rinse, and drain well combine pasta, artichoke hearts, olives, pimientos, onions, and cheeses. Toss to mix well. Combine remaining ingredients in a blender and process until well mixed. Combine with pasta mixture. Mix well cover and chill for 2-48 hours serve slightly chilled.