1 lb (450g) Rotini or penne pasta

2 tbsp Salad Supreme seasoning

1 cup Mayonnaise

½ cup White vinegar

2 tbsp Granulated sugar

1 tsp Salt (plus more to taste)

½ tsp Black pepper

2 Bell peppers (red/yellow/green), diced

2 cups Cherry tomatoes, halved

1 medium Cucumber, diced

1 small Red onion, finely diced

4 Hard-boiled eggs, chopped

1 cup Cheddar cheese, shredded

1. Cook Pasta: Boil pasta in salted water until al dente. Drain and rinse under cold water to cool.

2. Dressing: Whisk together mayonnaise, vinegar, sugar, Salad Supreme seasoning, salt, and pepper in a small bowl.

3. Combine: In a large bowl, combine the cooled pasta, diced peppers, tomatoes, cucumber, onion, and eggs.

4. Dress: Pour dressing over the salad and toss gently to coat evenly.

5. Finish: Fold in the shredded cheddar cheese. Refrigerate for at least 1-2 hours before serving to allow flavors to meld.

Pro-Tips:

• Cook the pasta until al dente; it will soften further as it sits in the dressing, so you want that initial bite.

• For the best results, add the dressing while the pasta is slightly warm, but wait to add fresh herbs or delicate vegetables until it has cooled.

• Do not overdress the salad; start with ¾ of the dressing, toss, and add more if needed just before serving.

Variations:

• Add Protein: Stir in 2 cups of diced cooked chicken or ham for a heartier meal.

• Mediterranean Twist: Add kalamata olives, feta cheese, and sun-dried tomatoes.

• Lighter Version: Substitute half the mayonnaise with Greek yogurt.