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The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Chile Pasta Salad

 Submitted by: Carolyn Beelner
Cancer Information Service
Source: Betty Crocker’s New Choices Cookbook

4 ounces (1 1/3 cup) uncooked farfalle (bow tie shape) pasta 3 each plum tomatoes, cut lengthwise and sliced
1/2 cup plain nonfat yogurt 4 green onions, chopped
1 Tablespoon Dijon mustard 1 clove garlic, crushed
1/2 teaspoon salt 6 lettuce leaves
1 jalapeno chile pepper, seeded, finely chopped
  1. Cook pasta as directed on package, omitting salt; drain. Rinse with cold water and drain.
  2. Mix pasta and remaining ingredients except lettuce.
  3. Cover and refrigerate about 2 hours or until chilled. Serve on lettuce leaves.

Serves: 6 Nutrition Facts

Calories: 103 Saturated Fat: 0.1 gm
Carbohydrate: 20 gm Fiber: 2 gm
Cholesterol: 0 mg Protein: 5 gm
Fat: 0.7 gm Sodium: 233 mg

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Last modification date: Mon Aug 7 13:10:17 2006
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