Chile pasta salad
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Recipe by: yesmina
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Main Ingredients:
4 ounces uncooked farfalle
(bow-tie-shape) pasta (about
1-1/3 cups)
1/2 cup plain low-fat yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
1 jalapeno chile, seeded and finely
chopped
3 plum tomatoes, cut lengthwise into
halves and sliced
2 green onions, cut diagonally
into 1/2-inch pieces
1 large clove garlic, crushed
Cooking Preparation of the Recipe:
Cook pasta as directed on package--except omit salt; drain. Rinse with cold water; drain. Mix pasta and remaining ingredients. Cover and refrigerate about 2 hours or until chilled. Serve on lettuce leaves if desired.
6 servings
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