Bring a pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 1 minute less than package directions.

Once cooked, drain the pasta and rinse it under cold water. Shake off excess water.

In a medium bowl, whisk together mayonnaise, yogurt (if using), mustards, vinegar or pickle juice, sugar, garlic powder, salt, and pepper until smooth.

In a large bowl, add the cooled pasta, chopped hard-boiled eggs, celery, red onion, and pickles or relish.

Pour the dressing over the pasta mixture and gently fold together until evenly coated.

Cover with plastic wrap and refrigerate for at least 30 minutes, ideally 1-2 hours.

Before serving, taste and adjust the seasoning if needed. Garnish with paprika and fresh herbs.