Cook the pasta according to the package instructions. Once it’s al dente, drain and rinse it under cool water. Set aside to cool completely.

While the pasta is cooking, place your eggs into a pot and cover them with cold water. Bring the water to a boil, then remove from heat and let sit for 12 minutes. Transfer the eggs to an ice bath or run under cold water to stop the cooking. Once cooled, peel and chop them.

In a large bowl, combine Greek yogurt and mayonnaise. Add salt and pepper to taste. Adjust seasoning as desired.

Add the cooled pasta, chopped eggs, cherry tomatoes, diced cucumber, and diced red onion to the bowl with the dressing. Gently fold everything together until well mixed.

Transfer to a serving bowl and garnish with fresh parsley for a pop of color.

For the best flavors, chill in the refrigerator for at least 30 minutes before serving, if time allows.