Fruited Pasta Salad

1 ½ cups uncooked spiral pasta
1 – 8 ounce can pineapple chunks
1 – 8 ounce carton nonfat peach yogurt
2 TBSP nonfat sour cream
1 ½ cups cubed cantaloupe
1 cup halved seedless grapes
1 ½ cups sliced fresh strawberries

Cook pasta, rinse in cold water and drain. Cool completely. Drain pineapple, reserving 2 TBSP juice. In a small bowl, combine yogurt, sour cream, and reserved pineapple juice until smooth; cover and refrigerate. In a large bowl, combine pasta, pineapple, cantaloupe and grapes. Just before serving, stir in strawberries and drizzle with yogurt mixture.

13 servings

Carol Murdoch
Retired Reference Services Librarian