Equipment
Ingredients
- 8 ounces elbow macaroni cooked and cooled
- 4 cups broccoli florets finely chopped
- 1 cup shredded cheddar cheese
- ⅓ cup red onion finely chopped
- ⅓ cup bacon bits
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper
Instructions
- Cook the pasta according to package directions. Drain and rinse in cold water until the noodles are completely cooled.
- Combine the cooled pasta, broccoli florets, shredded cheese, red onion, and bacon bits in a large bowl.
- In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper.
- Pour the dressing over the top of the salad ingredients and toss to coat.
- Serve immediately or chill until ready to serve.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3-4 days, stirring and adding a spoonful of mayo before serving if needed.
