Begin by bringing a large pot of salted water to a boil over high heat.

Once boiling, add the salad macaroni or ditalini pasta, cooking according to the package instructions until al dente, about 8-10 minutes.

Just 2 minutes before the pasta is done, add the tiny broccoli florets to the boiling water.

Once the pasta and broccoli are cooked, carefully drain them in a colander and rinse under cold water.

In a large mixing bowl, combine the mayonnaise, white wine or plain vinegar, kosher salt, freshly ground black pepper, and sugar.

Add the cooled pasta and broccoli to the bowl with the dressing and gently toss together.

Fold in the diced cucumber, finely diced red pepper, sliced black olives, and very thinly sliced green onion.

Cover the bowl and refrigerate the salad for at least 30 minutes before serving.