1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, usually 7-9 minutes. You want the pasta to be tender but still have a slight bite.

2. Drain and cool the pasta: Once the pasta is cooked, drain it thoroughly in a colander. Rinse the pasta with cold water to stop the cooking process and cool it down quickly. This prevents it from becoming sticky and helps the salad stay fresh. Let it drain well.

3. Prepare the vegetables: While the pasta is cooking and cooling, chop the cucumber, bell peppers, and red onion into small, bite-sized pieces. Finely chop the fresh parsley.

4. Whisk the dressing ingredients: In a large mixing bowl, combine the plain non-fat Greek yogurt, Dijon mustard, honey, apple cider vinegar, garlic powder, and onion powder. Whisk vigorously until the dressing is smooth and well combined.

5. Season the dressing: Taste the dressing and season with salt and black pepper to your preference. Remember, the pasta and vegetables will absorb some of the seasoning, so don’t be afraid to make it flavorful.

6. Combine all ingredients: Add the cooled pasta, chopped cucumber, bell peppers, red onion, and fresh parsley to the bowl with the dressing. Gently toss everything together until the pasta and vegetables are evenly coated with the creamy dressing.

7. Chill and serve: For the best flavor, cover the pasta salad and refrigerate it for at least 30 minutes to allow the flavors to meld. Serve chilled.