Prepare the dressing by whisking together Greek yogurt, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and black pepper in a large mixing bowl.

Cook the pasta according to package instructions in a large pot of salted boiling water, adding broccoli florets in the last 2-3 minutes.

Cook the bacon in a skillet until crispy, then crumble into small pieces.

Combine cooled macaroni, broccoli, crumbled bacon, and diced red onion in a large bowl, then pour the dressing over and toss.

Let the salad sit at room temperature for 15-20 minutes or refrigerate for an hour before serving.