Boil Pasta: Cook the pasta in heavily salted boiling water according to package directions for al dente.
Blanch Broccoli: During the last 2 minutes of pasta boiling time, add the broccoli florets directly into the pot.
Drain and Cool: Drain the pasta and broccoli together in a colander. Rinse immediately under cold water to stop the cooking process and cool the ingredients.
Mix Dressing: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
Combine: Add the cooled pasta, broccoli, red onion, bacon, sunflower seeds, and cheddar cubes to the dressing. Toss well to coat evenly. Serve cold.
