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.