The addition of pasta turns creamy broccoli cheddar salad into a meal-in-one. Serve as a fuss-free lunch, bring to a potluck, or add to a casual buffet.
Cook the pasta in well-salted water (Note 3) according to package directions. Drain and rinse with cold water. Drain well.
In a large mixing bowl, combine the cooked pasta, broccoli, onion, bacon, and cheddar cheese. Toss to combine.
In a small bowl, prepare the dressing: combine the Miracle Whip, sugar and vinegar. Mix until incorporated.
Pour ½ of the dressing over the salad and toss to coat. Add more as needed. Store the extra dressing in the refrigerator. Add more dressing as needed after storing since the pasta will absorb some of the dressing.
Refrigerate to allow flavors to blend. Salad will keep well in the refrigerator for 5-6 days.
Notes
The broccoli does not need to be pre-cooked. It will soften as it sits in the dressing. If you prefer broccoli with a softer bite, blanch the broccoli for 30-60 seconds. Transfer it to ice water to stop the cooking. Drain well before adding to the salad.
For a less-sweet dressing, start with ½ cup of sugar and adjust to your taste from there.
Season the pasta water with 2-3 teaspoons of salt for 12 ounces of pasta.