• 2 cups whole-grain penne or rotini
  • 1⁄2 cup low-fat plain yogurt
  • 1 tbsp Dijon mustard
  • ½ tsp salt
  • 1 jalapeno chili pepper, chopped
  • 4 medium tomatoes, chopped
  • 2 green onions, sliced
  • 1 clove garlic, minced


  1. Cook pasta according to package directions and drain. Rinse with cold water; drain. Mix pasta with yogurt, mustard, salt, jalapeno chili, tomatoes, onions and garlic. Cover and refrigerate about two hours or until chilled.
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