Anonymous Fri Oct 07 11:20:34 2005

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

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