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