In a medium bowl, combine Greek yogurt, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Whisk until smooth.

Bring a large pot of salted water to a boil. Add macaroni and cook for 8-10 minutes. In the last 2-3 minutes, add broccoli florets. Drain and rinse under cold water.

In a large skillet, fry chopped bacon over medium-high heat for 8-10 minutes until crispy. Drain on a paper towel.

In a large serving bowl, combine drained macaroni, broccoli, bacon, and red onion. Pour dressing over and fold until coated.

Let the salad rest at room temperature for 15-20 minutes before serving.