Step 1

Boil pasta in salted water until al dente (8-10 minutes). Drain and rinse with cold water to cool.

Step 2

Boil the eggs, peel, and chop them into bite-sized pieces.

Step 3

Dice the bell peppers, cucumbers, and red onion into small, uniform pieces.

Step 4

In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar. Season with salt and pepper.

Step 5

In a large bowl, mix the pasta, chopped eggs, vegetables, and dressing. Gently fold everything together until evenly coated.

Step 6

Let the salad chill for at least 30 minutes before serving. Garnish with fresh parsley.