Bring a pot of water to a boil. Once boiling, reduce the heat slightly and carefully lower the eggs into the water. Depending on their size, hard-boil the eggs in the simmering water for 8.5 to 10 minutes. Meanwhile, prepare an ice bath. After cooking, immediately transfer the eggs to the ice bath to stop the cooking process and make peeling easier later.

Bring the water in the pot back to a boil, add plenty of salt, add the pasta and cook according to the package instructions.

While the eggs and pasta are cooking, thoroughly wash the celery and dice it finely. Dice the pickles as well. In a large salad bowl, whisk together the yogurt, sour cream, mustard, and miso until smooth. Drain the corn and tuna and add them to the dressing along with the celery and pickles.

Once the pasta is firm to the bite, drain it in a colander and rinse it under cold running water to cool it down faster, then drain well. Peel the eggs, dice them finely, and add them to the salad bowl along with the cooled pasta. Mix everything thoroughly.

Finally, season the pasta salad with salt and pepper and serve immediately.