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Fruited Pasta Salad

 Fruited Pasta Salad
"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.
13 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
Nutritional Facts: One 1/2-cup serving equals 90 calories, trace fat (0 saturated fat), 1 mg cholesterol, 15 mg sodium, 19 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.