1-Cook 8 ounces of salad macaroni or ditalini pasta in boiling water with a generous tablespoon of kosher salt until al dente. Just before it’s done, add 1 cup of tiny broccoli florets and boil for about 30 seconds to brighten their color.

2-Drain the pasta and broccoli, then rinse under cold water to cool everything down quickly.

3-In a large bowl, mix ½ cup mayonnaise, 2 teaspoons white wine or plain vinegar, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ½ teaspoon sugar to create the creamy dressing.

4-Add the cooled pasta and broccoli to the dressing, stirring well to coat everything evenly.

5-Mix in ½ cup diced cucumber, ½ cup finely diced red pepper, ½ cup sliced black olives, and ¼ cup very thinly sliced green onion. Taste and adjust seasonings as needed, then cover and chill in the fridge until you’re ready to serve for the best flavor, stir it again before digging in.