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

2. Blanch the broccoli florets in boiling water for 1 minute, then transfer them to ice water or very cold water. Drain well.

3. In a medium bowl, whisk together the Greek yogurt, mayonnaise, olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, garlic, salt, and black pepper until smooth.

4. In a large mixing bowl, combine the cooked pasta, broccoli, cucumber, cherry tomatoes, red onion, shredded carrots, parsley, and feta.

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. Toss again before serving and adjust seasoning if needed.