Bring a large pot of salted water to a rolling boil. Carefully add the broccoli florets and blanch them for 1-2 minutes until they are bright green and just tender. Immediately transfer them to an ice bath to halt the cooking process, preserving their vibrant color and crisp texture.

In the same pot of boiling water, add the dry farfalle pasta and cook according to the package instructions, usually around 8-10 minutes. Once fully cooked, drain the pasta in a colander and rinse it under cold running water until cooled, ensuring it doesn't stick together.

In a large mixing bowl, combine the cooled farfalle pasta, blanched broccoli, toasted walnut halves, sharp white cheddar cheese, diced red onion, and halved red grapes. Gently toss these ingredients to ensure an even distribution of flavors and textures in your Broccoli Grape Pasta Salad.

In a separate bowl, whisk together the mayonnaise, cider vinegar, olive oil, onion powder, garlic powder, celery salt, poppy seeds, white pepper, dry mustard, and granulated sugar until smooth. This creamy dressing will tie together the fresh ingredients of your salad beautifully.

Pour the dressing over the pasta salad mix and gently combine, ensuring that each ingredient is well coated. The creamy texture of the dressing should enhance the fresh flavors, making your Broccoli Grape Pasta Salad delightful and inviting.

Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least one hour. Chilling allows the flavors to meld together, creating a harmonious and refreshing dish that’s ready for your next gathering.