Fruit and Pasta Toss

Fruit and Pasta Toss

Serves 4

All you need:

• 8 ounces whole-wheat spiral pasta, uncooked
• 1 ½ cups cubed cantaloupe (about half a cantaloupe)
• 1 ½  cups cubed pineapple (about half a pineapple)
• 1 ¼ cups sliced strawberries
• 1 cup halved seedless grapes
• 1 ½  cups (12 ounces) vanilla Greek yogurt

 

All you do:

1. Cook pasta according to package instructions, drain and cool in refrigerator for 10 minutes.
2. While pasta is cooking, prepare fruit and place in large serving bowl.
3. Once pasta has cooled, add to bowl.
4. Gently mix yogurt into pasta mixture.
5. Chill for 30 minutes in refrigerator before serving.

 

Source:  Adapted from Midwest Dairy Council