1-2tablespoonslemon juice(from ½ - 1 lemon, to taste)
8ozuncooked pasta(such as rotini)
Salted water for cooking pasta
1bell peppercleaned and finely diced
1cupcornthawed and cooked if frozen
1cuppeasthawed and cooked if frozen
⅓cupplain Greek yogurtunsweetened, fat free or low fat
⅓cupmayonnaiseor up to ½ cup, to taste
¼cupparsley finely minced
¼ - ½teaspoonsaltor to taste
Freshly ground black pepperto taste
Combine the minced onion and lemon juice in a small bowl and allow to marinate while you prepare the rest of the salad.
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 so that the pieces are not much bigger than the corn and peas you'll be adding.
Combine all the ingredients, including the marinating diced onions, in a large bowl (or in the pot where you cooked the pasta) and mix well. Add a tablespoon or two of additional Greek yogurt or mayonnaise, if you need more dressing. Season with additional salt, pepper, or lemon juice, if desired. Serve immediately or refrigerate and serve chilled.
The nutrition facts and serving amount are estimated based on moderately large side side dish servings. If you're feeding this to hungry adults as a full dinner, this will make 3-4 large dinner servings.