Copycat Walmart's BROCCOLI CHEDDAR PASTA SALAD
16 oz. rotini pasta, cooked per package instructions (drained but NOT rinsed)
* add about 2 tsp. extra-virgin olive oil to generously salted water to cook the pasta **
1 medium head broccoli, chopped into very small florets (See NOTE below)
1/2 cup sweet white or yellow onion, diced
2 cups mild cheddar cheese shredded
1-1/2 cups mayonnaise (mine has olive oil in it)
1/2 cup sugar ~or~ regular white Splenda (not baking blend)
2 TB apple cider vinegar
***
Whisk together the mayonnaise, sugar and apple cider vinegar in the bottom of a medium bowl. Add the warm, drained pasta and fold it into the dressing (I use a rubber scraper) so it's all coated. (The reason you don't rinse the pasta is because the dressing will stick to the pasta better if it isn't rinsed.)
Wash the broccoli well and chop into small florets. (NOTE: You can use the broccoli raw, but I prefer it slightly steamed ~ just enough to take the slight edge off of it and turn it a bright beautiful green. Put big florets in a single layer in a glass/pyrex pan with about 1/4" water in the bottom. Put a piece of waxed paper on top and microwave on HIGH for about 3 minutes. Then cut the larger florets into smaller ones.)
Fold the broccoli, diced onions and shredded cheese into the creamy pasta until it's well blended. I put it into a large glass bowl ~ then cover. Refrigerate until ready to serve. (I take it out about 5 minutes ahead, if I remember)