2earscorn, kernels removed (or 1 15-oz can, drained and rinsed)
1/2small yellow onion
1/2cupplain Greek yogurt
1tablespoonlemon juice(from 1/2 lemon)
Salt & pepper to taste
Cook the pasta according to the directions on the package. Drain and rinse with cold water until the pasta is no longer hot.
Finely dice the bell pepper and the onion so that each piece is about the size of a corn kernel.
Combine all the ingredients in a large bowl (or in the pot where you cooked the pasta) - pasta, tuna, corn kernels, diced bell pepper and onion, yogurt, mayo, and lemon juice. Mix well. Add salt & pepper to taste.