Chile Pasta Salad

Chile Pasta Salad

15 Reviews 1 Pic
Rina Jans
Recipe 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.”

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Adjust Servings

Original recipe yields 6 servings



  1. Cook pasta and drain. Rinse with cold water; drain.
  2. 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 (15)

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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!



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.



Very tasty! I doubled the amount of dijon & pasta and used 3 large plum tomatoes. There might be something still missing from this recipe, but it won't stop me from making this again.

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Amount Per Serving (6 total)

  • Calories
  • 101 cal
  • 5%
  • Fat
  • 0.7 g
  • 1%
  • Carbs
  • 20.1 g
  • 6%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 278 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Simple Pasta Salad


next recipe:

Zesty Southern Pasta and Bean Salad