Bring a large pot of salted water to a boil and cook pasta until just past al dente. Drain and rinse under cool water. Let it cool completely.

Chop broccoli into small bite-sized pieces. Optional: blanch for 30 seconds and cool immediately for a softer texture.

In a bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth.

In a large bowl, combine cooled pasta, broccoli, tomatoes, red onion, cheese, and bacon if using.

Add dressing gradually and toss gently until evenly coated.

Cover and refrigerate for at least 1 hour to allow flavors to develop.

Toss again before serving and adjust seasoning if needed.

Garnish with parsley if desired and serve chilled.