Bring a large pot of salted water to a rolling boil over high heat. Add 2 cups of elbow macaroni and cook according to package instructions for 7 to 8 minutes until al dente. Drain and rinse under cold water.

In a medium mixing bowl, combine ½ cup mayonnaise, ½ cup Greek yogurt, 2 tablespoons wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, and season with salt and black pepper. Whisk until smooth.

Dice the hard-boiled eggs, red bell pepper, matchstick carrots, celery, and red onion. Finely chop parsley.

In a large mixing bowl, combine the cooled macaroni, chopped eggs, diced bell pepper, carrots, celery, red onion, and parsley. Gently fold the ingredients together.

Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.

Cover with plastic wrap and refrigerate for at least 30 minutes. Stir before serving, and adjust seasoning as necessary.