Cook pasta according to package instructions until al dente. Drain and let it cool completely.

Blanch broccoli in hot water for 1–2 minutes, then transfer to cold water to keep it crisp. Drain well.

In a large bowl, combine mayonnaise and sour cream (or yogurt) to create a creamy base.

Add cooked pasta and broccoli to the bowl.

Mix in chopped onion, bell peppers, and herbs.

Add shredded cheese, lemon juice, salt, and black pepper.

Toss everything together until evenly coated.

Cover and refrigerate for at least 30 minutes before serving.

Stir once before serving and adjust seasoning if needed.