Fruited Pasta Salad Recipe
Fruited Pasta Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"The vibrant colors, sweet fruit and tender pasta make this lovely, festive salad a hit with both men and women at picnics and potlucks," shares Sandra Pire, Brookfield, Wisconsin.
MAKES:
13 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
13 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1-1/2 cups uncooked spiral pasta
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1 cup (8 ounces) fat-free peach yogurt
  • 2 tablespoons fat-free sour cream
  • 1-1/2 cups cubed cantaloupe
  • 1 cup halved seedless grapes
  • 1-1/2 cups sliced fresh strawberries

Directions

Cook pasta according to package directions; rinse in cold water and drain. Cool completely. Meanwhile, drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use); set pineapple aside.
In a small bowl, combine the 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. Drizzle with yogurt mixture; toss to coat. Yield: 13 servings.
Originally published as Fruited Pasta Salad in Taste of Home August/September 1999, p17

Nutritional Facts

1/2 cup: 90 calories, 0 fat (0 saturated fat), 1mg cholesterol, 15mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

  • 1-1/2 cups uncooked spiral pasta
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1 cup (8 ounces) fat-free peach yogurt
  • 2 tablespoons fat-free sour cream
  • 1-1/2 cups cubed cantaloupe
  • 1 cup halved seedless grapes
  • 1-1/2 cups sliced fresh strawberries
  1. Cook pasta according to package directions; rinse in cold water and drain. Cool completely. Meanwhile, drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use); set pineapple aside.
  2. In a small bowl, combine the yogurt, sour cream and reserved pineapple juice until smooth; cover and refrigerate.
  3. In a large bowl, combine pasta, pineapple, cantaloupe and grapes. Just before serving, stir in strawberries. Drizzle with yogurt mixture; toss to coat. Yield: 13 servings.
Originally published as Fruited Pasta Salad in Taste of Home August/September 1999, p17

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