Cook the Pasta: Bring a large pot of salted water to a boil. Add 16 ounces of your chosen pasta and cook according to package instructions, typically 8–10 minutes, until al dente. Drain and rinse under cold water.

Make the Creamy Dressing: In a mixing bowl, combine 1 cup Greek yogurt, ½ cup mayonnaise, 2 tablespoons dill, 2 minced garlic cloves, salt, and pepper to taste. Add juice and zest of 1 lemon, whisk until smooth.

Prepare the Vegetables: Dice ½ red onion and 1 red bell pepper. Wash and chop 2 cups spinach. Cube 4 ounces cheddar cheese. Set aside ingredients.

Combine the Pasta and Dressing: Add cooled pasta to the creamy dressing and toss until well-coated.

Incorporate the Remaining Ingredients: Fold in diced hard-boiled eggs, onion, bell pepper, spinach, corn, cheddar, and Parmesan. Mix gently to combine.

Taste and Adjust Flavors: Taste the salad and adjust seasoning with salt, pepper, or lemon juice as needed.

Chill and Serve: Transfer to an airtight container and chill for at least one hour before serving.