Recipe: Valentino's Grand Buffet Copycat Broccoli Pasta Salad

VALENTINO'S GRAND BUFFET COPYCAT BROCCOLI PASTA SALAD

12 oz, dry rotini pasta, boiled and drained
3 cups fresh broccoli florets, blanched and cooled
3 slices bacon, fried crisp and chopped
1 red bell pepper, diced
6 green onions, thinly sliced
1 cup sharp cheddar cheese, shredded
1/2 cup sunflower seeds (pre-shelled, of course)
2 cups mayonnaise or Miracle Whip
1/4 cup sugar
2 Tbsp. red wine vinegar or cider vinegar

Mix cooked pasta, broccoli, bacon, bell pepper, onions, cheese and sunflower seeds in a large bowl.

In a separate bowl, stir together mayo, sugar and vinegar to make dressing. Pour dressing over salad and toss to coat. Chill and serve.

This salad will keep several days in the fridge and the leftovers are just as delicious as the first time it is served.

Makes 8-12 servings
Source: In the Kitchen, Busy-at-Home Blog, By Glenda Embree