HIGH PROTEIN & LIGHTER MEXICAN PASTA SALAD

1. Boil your pasta al dente according to the package. Add the bay leaves and 1/2 tablespoon salt.
2. Chop the vegetables into bite size pieces. Drain the corn.
3. Mix the greek yogurt, light mayo, mustard to taste, and brine from the pickled jalapeños (I add 4 tablespoons and add more as needed). Add your choice of seasonings.
4. Once the pasta is drained and cool, add it to a large mixing bowl with the vegetables, corn, and crema. Mix well and store in the fridge for a minimum of 30 minutes.
5. When ready to enjoy, serve along side carne, pollo, and any other sides!