Begin by boiling the elbow pasta in salted water until just tender, then drain and rinse under cold water to halt the cooking process. Allow it to cool completely.

In a spacious mixing bowl, combine Greek yogurt, white wine vinegar, whole grain mustard, honey, sea salt, and black pepper. Whisk until the mixture is creamy and well blended.

Once the pasta has cooled, add it to the bowl along with the chopped cucumber, diced yellow bell pepper, green onions, sweet corn, and diced hard-boiled eggs.

Gently mix everything together, ensuring the pasta is well coated with the dressing and the vegetables are evenly distributed.

Fold in the fresh dill for a burst of flavor.

Cover the bowl with plastic wrap and let it chill in the refrigerator for at least an hour to enhance the taste.