Bring a large pot of salted water to a gentle boil.
Add the pasta to the water and cook for 10-12 minutes on a gentle simmer until the pasta is al dente (See Note 1).
Drain and rinse with cold water, so your pasta doesn’t stick.
In a separate bowl add mayonnaise, and Greek yoghurt and combine.
Then add your veggies, salt, black pepper, and mustard and mix together (See Note 2).
Finally, add the cooked pasta to the salad and combine.
It can be served immediately or chilled first to allow the flavours to meld slightly.