2 (8 oz.) med. pasta shells
Bacon, cooked crisp and broken up
1 pkg. fresh broccoli, cut up
1 c. cheddar cheese, shredded
1/4 c. sliced celery

DRESSING:

1 tbsp. sugar
1 tbsp. milk
1 tbsp. white vinegar

Cook pasta - rinse with cold water. Coat with small amount of oil; cover and refrigerate. Blanch broccoli by plunging into boiling water for 30 seconds. Rinse with cold water immediately. In large bowl combine all dressing ingredients; mix well. Pour dressing over salad; toss gently to combine.

NOTE: Bacon must be very crisply cooked to avoid sogging in the salad. Garnish with sunflower seeds and bacon.