Cook pasta by bringing a pot of salted water to a boil, adding elbow pasta, and cooking for 8-10 minutes until al dente. Drain and rinse with cold water.

Cook bacon in a skillet with olive oil over medium heat for 7-10 minutes until crispy. Drain and crumble once cooled.

Steam broccoli in a pot using a steamer basket for 3-4 minutes until vibrant and slightly crunchy.

In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, salt, and black pepper until smooth.

In a large mixing bowl, combine cooled pasta and dressing, stirring gently to coat evenly.

Fold in the bacon, steamed broccoli, cheddar, red onion, and parsley, mixing carefully.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.