1. Place the yogurt, vinegar, and mustard into a large serving bowl and whisk until well blended.
2. Whisk in the salt, pepper, parsley, and chives until blended well.
3. Set aside and cook your pasta.
4. When pasta is cooked and drained, put the hot pasta in the bowl with the sauce and toss together until blended well. Serve immediately.
This is a pasta dish that is simple to make and is very different than a regular Alfredo sauce style pasta dish. It's tangy with a bite to it, courtesy of the chives.
Be sure your pasta is hot and right out of the colander so the sauce has a chance to warm up a little. All the flavors mix together nicely that way. Go ahead and sprinkle on some Parmesan cheese if you can't stand your pasta without cheese!
Use any pasta you wish, but I lean toward a penne pasta for this dish, although it's just fine with spaghetti noodles.