Cook the pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, combine summer sausage, broccoli, red onion, grape tomatoes, olives, and cheddar cheese. Toss gently.

In a separate bowl, whisk together mayonnaise, Italian dressing, sugar, and a pinch of salt and pepper until smooth.

Add the cooled pasta to the bowl with sausage and veggies, and gently fold to combine.

Pour the dressing over the pasta mixture and fold to coat everything evenly.

Cover and refrigerate the salad for at least 30 minutes to enhance the flavors.