Ingredients

1 (16 ounce) package bow tie or small tube pasta
1 cup shredded Cheddar cheese
2 cups broccoli florets
1 cup sliced carrots
1 cup diced cucumber
1 cup halved cherry tomatoes
1/2 cup chopped green onions
DRESSING:
1/2 cup cider vinegar
1/2 cup sugar
1 garlic clove, minced
1 green onion, chopped
1/2 teaspoon ground mustard
1/2 teaspoon salt
1 cup vegetable oil
4 teaspoons poppy seeds

Procedure

Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add cheese, broccoli, carrots, cucumber, tomatoes and onions. In a blender, combine vinegar, sugar, garlic, onion, mustard and salt; gradually add oil, blending until smooth. Add poppy seeds. Pour over pasta mixture and toss. Cover and refrigerate for at least 1 hour.