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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