Not-so Mexican Pasta Salad

There are many variations to pasta salads, you can add anything you like and call it 'pasta salad'. The only requirement is; it needs to be colorful.
For this salad my ingredients were:
(Serves 8)

• 1 package of Orecchiette or preferred pasta
• A hand full of cherry sweet tomatoes
• 1 avocado
• 1 corn (cooked)
• 1/2 purple onion
• 1/3 cup of green pepper 
• Olives (optional)
• A hand full of arugula

Sauce

• 1/4 cup of plain Greek yogurt
• 1 tbsp of low fat mayo
• salt & pepper
• a few drops of lemon juice
• 1 tbsp of balsamic vinegar

First- Cook the orecchiette pasta as package indicates. In a bowl, add the onion very very fine chopped, the corn, the avocado (cut in cubes) the green pepper cut in very small pieces, the cherry tomatoes cut in halves (this helps to release some of the sweetness of its juice), cut the olives in small pieces (remove the pit) .

In a small bowl mix all the ingredients below the sauce list. As soon as the pasta is ready, you can let it sit until cool, or like me if you are short in time, pour the pasta in a colander and run cold water through it. This will not harm the pasta. Make sure its strain completely and add a little drops of olive oil so it doesn't stick.

Add the pasta on top of the veggies, mix well then add the sauce. Mix evenly and add the hand full of arugula. Clean the bowl around the edges and you can sprinkle some parsley for aesthetic. Yum!