1. Cook the rotini pasta in salted boiling water until al dente, then drain and rinse under cold water until completely cooled.

2. Cut the broccoli into small bite-size florets. Leave it raw for crunch, or blanch it briefly and cool it in ice water for a softer texture.

3. In a large bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and black pepper.

4. Add the cooled pasta, broccoli, corn, cherry tomatoes, red onion, dried cranberries, and crumbled bacon to the bowl.

5. Toss gently until everything is evenly coated in the creamy dressing.

6. Cover and refrigerate for at least 30 minutes before serving.

7. Stir again before serving, taste, and adjust with a little extra salt, pepper, yogurt, or vinegar if needed.

8. Garnish with fresh parsley or chives and serve cold.