A pasta salad recipe that is easy to make ahead with Cheddar cheese, vegetables and rotini pasta in a sweet-sour dressing.
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12 ounces (3 cups) uncooked dried rotini (corkscrew or pasta twists)
1 (8-ounce) package (2 cups) Cheddar cheese, cubed
2 medium (1 cup) carrots, shredded
1 medium (1/2 cup) green bell pepper, chopped
5 ribs (2 cups) celery, chopped
1 cup sugar
1/2 cup white vinegar or cider vinegar
1/3 cup vegetable oil
Cook rotini according to package directions. Rinse with cold water. Drain.
Combine cooked rotini and all remaining salad ingredients in bowl.
Stir together sugar, vinegar and oil in another bowl until sugar dissolves. Pour dressing over salad; toss until well-coated.
Cover; refrigerate, stirring occasionally, 8 hours or overnight until flavors are blended.
Add salt and pepper to taste just before serving.