Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook pasta according to package instructions until al dente.

While waiting for the pasta to cook, combine all dressing ingredients (Greek yogurt, mayonnaise, dill seasoning, minced garlic, salt, pepper, lemon juice and zest) in a large serving bowl. Whisk until smooth and well-incorporated.

Prep your vegetables: finely dice the red onion and bell pepper, chop the spinach into smaller, bite-sized pieces, roughly chop the hard-boiled eggs, and cut your cheddar cheese block into small, uniform cubes.

Once pasta is done cooking, transfer to a colander and rinse under cool water to stop the cooking process. Allow to drain thoroughly.

Add cooled pasta to the large bowl with the dressing and fold gently several times to coat the pasta evenly.

Incorporate all remaining ingredients (eggs, onion, bell pepper, spinach, corn, cheddar cheese, and Parmesan) and gently fold until everything is well-distributed and coated with dressing.

Taste and adjust seasonings as needed, adding more salt, pepper, or Parmesan to your preference.

Serve immediately or cover and refrigerate until ready to enjoy. For best flavor development, chill at least one hour before serving.