Orange Broccoli Fettuccine Salad

1 LB. BROCCOLI FLORETS

2 (4 OZ) CANS ARTICHOKE HEARTS CUT IN HALF
1 (6 OZ) CAN SMALL PITTED OLIVES

2 (11 OZ) CANS MANDARIN ORANGES

1 1/2 C SMOKED TURKEY CUT IN THIN STRIPS

1 RED ONION THINLY SLICED

1 (9 OZ) PKG. FRESH FETTUCCINE

1/3 C GRATED ASIAGO CHEESE

CUT BROCCOLI INTO BITE SIZE PIECES AND PLACE IN LARGE BOWL. DRAIN OLIVES AND ARTICHOKE HEARTS AND ADD TO BOWL. ADD RED ONION AND SLICED TURKEY. TOSS LIGHTLY. COOK FETTUCCINE ACCORDING TO PACKAGE DIRECTIONS AND RINSE IN COLD WATER. ADD TO BOWL. TOSS ALL WITH THE DRESSING. ADD ORANGES (AND STRAWBERRIES) LAST AND TOP WITH THE ASIAGO CHEESE.