1. Bring a large pot of salted water to a boil and cook the rotini until al dente. Drain and rinse briefly with cool water.

2. Cut the broccoli into small florets. For a slightly softer texture, blanch them for 30 seconds to 1 minute, then rinse with cold water and drain well.

3. In a medium bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.

4. In a large mixing bowl, combine the cooked pasta, broccoli, dried cranberries, red onion, cheddar cheese, and sunflower seeds.

5. Pour the dressing over the salad and toss until everything is evenly coated.

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