Cook the pasta: Boil the pasta in salted water according to the package directions. Drain and rinse under cold water to cool it down.

While the pasta cooks, prep the rest: Cut the broccoli into small bite-sized florets. Cook and chop the bacon. Dice the red onion. Cut the cheese into cubes

In a large mixing bowl, combine the cooked pasta, broccoli, red onion, bacon, cheddar cheese, shredded carrots, pepitas, and craisins.

Make the dressing: In a separate small bowl, whisk together the Greek yogurt, sour cream, apple cider vinegar, salt, pepper and sugar.

Pour the dressing over the pasta salad and mix everything well. Refrigerate until ready to serve—this salad tastes even better after it chills a bit!

Store any leftovers in an airtight container in the fridge for up to 3 days.