Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, approximately 1 minute less than package instructions. Drain, rinse under cold water, and set aside.

Mix the Dressing: In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, yellow mustard, vinegar, sugar, garlic powder, salt, and pepper until well combined.

Combine the Salad Ingredients: In a serving bowl, gently fold in the cooled pasta, hard-boiled eggs, celery, red onion, and dill pickles until everything is evenly distributed.

Fold in the Dressing: Pour the creamy dressing over the pasta mixture and fold gently until all ingredients are well coated.

Chill the Salad: Cover the bowl and refrigerate for at least 30 minutes to enhance the flavors.

Serve and Garnish: Stir the salad before serving, and garnish with paprika and fresh herbs as desired.