16 ounces ditalini pasta (or whatever pasta you have on hand). 1 package
1 cup broccoli florets chopped
½ red onion minced
1 red bell pepper minced
1 cucumber diced
3.8 ounces sliced olives 1 can, drained
1 cup Colby Jack Cheese cubed
1 cup mayonnaise
2 teaspoons white wine vinegar
1 teaspoon sugar
½ teaspoon pepper
½ teaspoon salt
Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
Place cooked and cooled pasta in a large mixing or serving bowl.
Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
Whisk together all dressing ingredients and pour over pasta and other ingredients.
Gently fold in dressing until all ingredients are evenly coated.
Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.