2 teaspoons kosher salt, to salt the water

1 pound broccoli florets

1/2 pound dry farfalle pasta or pasta of your choice

1 cup walnut halves left whole, toasted in a dry pan until lightly golden

1 cup sharp white cheddar cheese, shredded

1/2 cup thinly sliced red onion

2 cups red grapes (cut in half if large)

Dressing

1 cup mayonnaise

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon celery salt

1 teaspoon poppy seeds

1/2 teaspoon white pepper

1/2 teaspoon dry mustard

1 tablespoon granulated sugar

1 tablespoon cider vinegar

1 tablespoon extra-virgin olive oil