Fall Harvest Pasta Salad

• 1 box (12 Oz. Size) Tri-color Rotini Pasta
• 1 cup Mayonnaise, Regular Or Light
• 1/4 cups Red Wine Vinegar
• 1/4 cups Sugar
• 3 cups Chopped, Raw Broccoli (about 1-inch Pieces)
• 1/2 cups Chopped Red Onion
• 1/2 cups Crumbled Cooked Bacon
• 1 cup Dried Cranberries
• 1 cup Shredded Colby-jack Cheese
• 1/2 cups Toasted Pine Nuts
• 1/4 cups Sliced Green Onions

1. Cook pasta according to package directions; drain. Rinse with cold water until completely cooled; drain again. Place in large bowl.
2. Meanwhile, for dressing, in small bowl, whisk together mayonnaise, vinegar and sugar; set aside.
3. Add broccoli, onion, bacon, and cranberries to cooled pasta. Toss to combine. Add dressing; toss until coated. Add the cheese, toss again and garnish with pine nuts and green onion. Refrigerate, covered, until chilled, at least 1 hour. Let stand at room temperature 15 minutes and stir again before serving.

tri, mayonnaise, ubc, ubc, broccoli, red onion, bacon, cranberries, cheese, nuts, ubc

Taken from tastykitchen.com/recipes/salads/fall-harvest-pasta-salad/ (may not work)