Tangy Pasta Salad

🧂 Ingredients

• 1 pound tri-colored rotini pasta

  cooked el dente, and cooled
• 4 ounces block mild cheddar cheese

  cut into small cubes
• 2 cups broccoli florets

  but into small pieces
• 1 cup diced celery
• 1 cup diced red bell pepper
• 1 cup diced yellow pepper
• 1 cup diced green pepper
• 1/4 cup sugar
• 1/4 cup apple cider vinegar
• 1 cup mayonnaise
• 1/8 tsp garlic powder
• 1 tbsp yellow mustard
• 1/2 tsp celery seed
• 1/2 tsp salt
• pepper

  to your taste

Instructions

• 1 Place cooked, cooled pasta in a large bowl along with vegetables, and toss
  together.
• 2 Pour dressing over pasta and vegetables, use your discretion I use all of the
  dressing, however if you prefer your pasta salad dryer you may not want to add
  all of the dressing. Stir to combine, cover, and place in refrigerator until
  ready to serve.

Nutrition Info