A delightful and creamy pasta salad featuring fresh broccoli, sharp cheddar, and a tangy dressing.
Prepare the dressing by whisking together the mayonnaise, apple cider vinegar, and sugar in a small bowl until smooth.
Adjust the sweetness of the dressing by adding more or less sugar to suit your taste.
Cook the pasta in a pot of boiling water until al dente. Drain and rinse under cold water to cool.
Rinsing the pasta with cold water stops the cooking process and prevents it from sticking.
Chop the broccoli into small florets and dice the red onion finely.
Cut the broccoli into bite-sized pieces for easier mixing and eating.
In a large bowl, combine the cooked pasta, broccoli, red onion, and cheddar cheese.
Mix gently to avoid breaking the pasta.
Pour the dressing over the salad and toss until everything is evenly coated.
Add the dressing gradually to control the amount and avoid overdressing.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling enhances the flavors and makes the salad more refreshing.
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