PASTA SALAD

This is easy, delicious, and great to make the night before.   You can try it with gluten-free pasta, if you wish.  Depending on the type and brand of pasta, it can turn out fabulous.
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dried pasta of your choice - Bowtie pasta is my favorite for this.  spaghetti or fettuccine don't work as well.  
variety of fresh raw vegetables, chopped - Here are some ideas:
  • carrots
  • broccoli
  • celery
  • red bell peppers
  • yellow summer squash, peeled if the skin is tough
  • frozen green peas
1 onion, chopped and cooked until translucent (optional)
mayonnaise
plain yogurt
juice of 1 lemon
salt and pepper to taste
paprika
  1. If using onion, chop and sauté in olive oil until translucent.  Set aside to cool.
  2. Cook pasta according to package directions.  Drain in a colander.  While draining, stir in the frozen green peas (if using).  The hot pasta thaws them and softens them.  Let pasta cool, just a bit.  If you let it cool too much, it will stick together.  Transfer pasta to a large bowl.
  3. Chop all vegetables, medium.  Stir into pasta, along with cooked onions (if using).
  4. In a separate bowl, mix together:  mayo, yogurt, lemon juice, salt, and pepper.  I don't use exact measurements - just stir until it's about the consistency of salad dressing or a bit thicker.  I generally use more mayo than yogurt, but the yogurt makes me think it's more healthy.
  5. Gently fold the dressing into the pasta mixture.  If it seems too dry, add a bit more.  It will thicken when cool, so don't worry if it seems a little wet.
  6. Chill in the refrigerator for at least an hour and a half.  Sprinkle top with paprika lightly before serving.