Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes).
Drain the pasta in a colander and rinse immediately with cold water to stop the cooking process. Drain thoroughly.
While the pasta cooks, steam or blanch the broccoli florets for 2 minutes until bright green but still crisp. Immediately transfer to an ice water bath to stop the cooking.
Drain the broccoli thoroughly, patting dry if necessary.
In a large bowl, combine the cooled pasta, broccoli, diced red bell pepper, sliced red onion, and shredded cheddar cheese.
Pour the cilantro lime vinaigrette over the mixture and toss gently to coat everything evenly.
Season with salt and freshly ground black pepper to taste.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Just before serving, give the salad a gentle toss and add any optional ingredients if desired.
