Pasta Fruit Salad Recipe
1 C. pasta
1 8 oz. can unsweetened pineapple chunks, undrained
1 C. cantaloupe chunks
1 C. seedless white grapes, halved
1 8 oz. carton peach yogurt
1 C. strawberry halves
Cook pasta according to package directions. Drain and set aside.
Drain pineapple, reserving 2 tablespoons of juice. Combine pasta, pineapple chunks, cantaloupe and grapes in a medium bowl and set aside.
Combine yogurt and reserved 2 tablespoons of pineapple juice in a small bowl. Stir well.
Spoon over pasta mixture, tossing lightly. Cover and refrigerate 2 hours.
Stir in strawberry halves.
Makes 8 servings.
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Graphic from Kim's Whim