Ingredients:

  • 12 oz Rotini or Fusilli pasta
  • 1 lb fresh broccoli florets, cut into bite-sized pieces
  • 1/2 cup red onion, finely diced
  • 1 large Honeycrisp apple, cored and diced
  • 1/2 cup sharp cheddar cheese, cubed
  • 1 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup toasted pecans, roughly chopped
  • 1/3 cup dried cranberries
  • 4 slices thick-cut bacon, cooked and crumbled

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1 minute less than the package directions for al dente.
  2. In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, smoked paprika, salt, and pepper until the emulsion is smooth and glossy.
  3. Place the cooked, cooled pasta and the 1 lb of broccoli florets into your large mixing bowl. Add the diced red onion, cubed cheddar, and dried cranberries. Pour the dressing over the top and toss gently. Do not add the bacon, apples, or pecans yet!
  4. Just before serving, fold in the diced Honeycrisp apple, the toasted pecans, and the crumbled bacon. This keeps the nuts and bacon from getting soft. Serving it immediately after adding these ensures the maximum 'shatter' factor.