Begin by bringing a large pot of salted water to a rolling boil. Add your salad macaroni or ditalini pasta and cook it according to the package instructions, usually about 8-10 minutes. When the pasta is nearly al dente, toss in the tiny broccoli florets and cook for an additional 30 seconds until bright green. Drain the mixture and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the mayonnaise, white wine vinegar, kosher salt, freshly ground black pepper, and sugar. Using a whisk, mix everything together until the dressing is smooth and creamy. Taste and adjust the seasoning if necessary.

Add the cooled pasta and broccoli into the bowl with the creamy dressing. Gently stir to ensure every piece is well-coated.

Fold in the diced cucumber, finely diced red pepper, sliced black olives, and very thinly sliced green onion into the pasta and dressing mixture. Stir carefully to mix everything together evenly.

Cover the bowl with plastic wrap or transfer the creamy pasta salad into an airtight container. Refrigerate for at least one hour, allowing the flavors to meld beautifully.