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Low-Fat Chile Pasta Salad



  • 4 ounces bow tie pasta
  • 1/2 cup nonfat plain yogurt
  • 1 tablespoon Dijon-style prepared mustard
  • 1/2 teaspoon salt
  • 1 green jalapeno chile pepper, chopped
  • 4 medium tomatoes, peeled, seeded and chopped
  • 2 scallions, sliced
  • 1 clove garlic, crushed


  1. Cook pasta and drain. Rinse with cold water; drain.
  2. Mix pasta with yogurt, mustard, salt, jalapeno chile, tomatoes, onion and garlic.
  3. Cover and refrigerate about 2 hours or until chilled.


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