6 slices bacon – sliced small and cooked
2 cups broccoli – cleaned and trimmed small
1/2 cup cheddar cheese
4 green onions – cleaned and sliced thin
2 teaspoons dry yellow mustard
1/2 teaspoon black pepper
1 teaspoon salt
1 cup mayonnaise
1/4 cup champagne vinaigrette or similar
8 ounces elbow macaroni
Cook the macaroni according to package directions. Drain and rinse the pasta fully with cold water.
Slice the bacon into small pieces. Cook in skillet until crisp. Drain well.
Prepare the dressing by mixing the mayonnaise, vinaigrette, salt, pepper, and dry mustard.
In a large bowl, combine the green onions, cheese, raw broccoli, bacon, and cold pasta. Toss with dressing until fully coated. Allow salad to sit in refrigerator at least 1-3 hours before eating. Add additional dressing if salad becomes dry while waiting.