Begin by boiling the elbow macaroni in salted water until it reaches a firm yet tender texture. Drain the pasta and rinse it under cold water to halt the cooking process. Allow it to cool completely.

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

Introduce the cooled macaroni to the dressing, followed by the cucumber, yellow bell pepper, green onion, corn, and diced hard-boiled eggs. Carefully mix the ingredients with a spatula, ensuring that everything is well-coated in the dressing.

If desired, stir in the chopped dill for an aromatic touch.

Cover the salad with a lid or plastic wrap and let it chill in the refrigerator for at least an hour, allowing the flavors to develop beautifully.

Serve cold and savor every bite!