In a small bowl, whisk together the yogurt, mayo, buttermilk, white wine vinegar, olive oil, hot sauce, crushed red pepper, salt, and black pepper. Set aside.
Bring a large pot of salted water to a boil, add the pasta, and cook until al dente. Drain and set aside.
To a large bowl, toss the pasta, chicken, tomatoes, peaches, corn kernels, arugula, eggs, mozzarella, sunflower seeds, and almonds. Drizzle the dressing on top and toss to coat. Season to taste with salt and black pepper.
Serve the summer vegetable pasta salad topped with micro greens. Enjoy!