Chile Pasta Salad

SUBMITTED BY: Rina Jans

"Cold salad with a bit of zip! Can easily be a main dish for a light lunch. Serve on lettuce leaves if desired."

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (8)

DIRECTIONS

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

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 23, 2002 by AMBERK

This recipe sounded delicious, but I think the proportions might be off. I added more dijon mustard for more tanginess, but the end result was a lot blander than I expected. I think this recipe might need some fine tuning, but has some potential to be delicious. One thing I thought sounded good was to maybe add something sweet, like honey, to the dijon mustard.

5 users found this review helpful

Reviewed on Oct. 28, 2006 by YOURFRIENDS

I thought this was a very good simple pasta salad recipe. Just to spice it up a bit, I added chopped parsley and fresh squeezed lemon juice. Otherwise, you can pretty much add WHATEVER you want and it will still taste good!

4 users found this review helpful