Broccoli Cheddar Pasta Salad | epicuricloud (Tina Verrelli)

Ingredients

• 1 (14 ounce) box pasta (rotini works well) (I use the Barilla yellow box - protein/fiber + blend)
• 4 ounces cheddar, shredded
• 1/4 small red onion (about 1/4 cup)
• 1 medium carrot
• 3 cups broccoli florets* (from 1 small head)
• 1/2 red bell pepper
• 1 tablespoon snipped chives*
• 2 tablespoons flat leaf parsley* (minced)
• 2 teaspoons fresh dill* (minced)
• 3 tablespoons red wine vinegar
• 1 teaspoon coarse kosher salt, 1/2 teaspoon table salt (plus more to taste)
• 1/2 teaspoon pepper
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 3/4 cup oil (I use olive or avocado)