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Fruited Pasta Salad

The vibrant colors, sweet fruit and tender pasta make this lovely, festive salad a hit with everyone at picnics and potlucks. —Sandra Pire, Brookfield, Wisconsin
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    13 servings

Ingredients

  • 1-1/2 cups uncooked spiral pasta
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1 cup 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.
Nutrition 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.

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