In a large mixing bowl, combine Greek yogurt, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Whisk until smooth and creamy, taking about 2-3 minutes.

Bring a large pot of salted water to a rolling boil. Cook macaroni pasta according to package instructions for 8-10 minutes. In the last 2-3 minutes, add broccoli florets to blanch.

Drain pasta and broccoli in a colander and let them cool for about 5 minutes on a baking sheet to prevent dressing from becoming watery.

While cooling, heat a skillet over medium-high heat. Cook bacon until crispy, about 5-7 minutes. Remove and let drain on paper towels.

In a serving bowl, combine cooled macaroni and broccoli with crumbled bacon and red onion. Toss gently to mix.

Pour dressing over the salad and toss carefully until well-coated. Let rest for 15-20 minutes before serving.

Serve chilled, or store in an airtight container in the refrigerator for up to 4 days.