This is a lovely side dish to any main, and easy to put together.  I saw somewhere? if you only use half the dressing to mix in, then add the remainder before serving, it is much better with gluten free pasta - it makes a big difference to the flavor and overall creaminess of the pasta salad.

8 0z. gluten free pasta shells

1/4 cup finely diced red/green pepper

1 celery stalk with leaves, finely diced

1-2 Tblsp. finely diced red onion

handful of finely chopped green onion

Dressing:

2/3 cup plus 3 Tblsp. Mayonnaise

2 Tblsp. plain yogurt

1 big Tblsp. yellow or green sweet relish

1/2 Tblsp. White Balsamic Vinegar

1/2 tsp. Dijon mustard

1/2 tsp. garlic powder, 1/2 tsp. sweet paprika, salt and fresh cracked pepper to taste

Cook pasta per directions.  While cooking make up the dressing in a separate bowl, whisking well , and chop the vegetables.  Add the vegetables to a bowl, drain and rinse the pasta in cold water, then drain well again.

Add in half of the dressing to the pasta and vegetables, add in the chopped green onion and mix well.

Refrigerate.  30 minutes before serving, take out the pasta to come a bit to room temperature.

When ready to serve, add remaining dressing and mix well, add a sprinkling of sweet paprika, and serve alongside any main dish.