Classic Macaroni Salad

In a large mixing bowl, combine the cooked elbow pasta, blanched broccoli florets, diced red bell pepper, shredded carrots, finely chopped red onion, and cubed cheddar cheese.

In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, salt, and pepper to make the dressing.

Pour the dressing over the pasta salad and toss until all ingredients are well coated.

Refrigerate for at least 1 hour before serving to allow the flavors to meld together.