Recipe
Salad
Fruit and Pasta Toss
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. uncooked whole wheat spiral pasta | ||
| 1 ½ c. cubed cantaloupe (about half a cantaloupe) | ||
| 1 ½ c. cubed pineapple (about half a pineapple) | ||
| 1 ¼ c. sliced strawberries | ||
| 1 c. halved seedless grapes | ||
| 1 ½ c. (12 oz) vanilla Greek yogurt |
Directions
- Cook pasta according to package directions, drain and cool in refrigerator for 10 minutes.
- While pasta is cooking, prepare fruit and place in a large serving bowl.
- Once pasta has cooled, add to bowl. Gently mix yogurt into pasta mixture.
- Chill for 30 minutes in refrigerator before serving.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 5mg
- Sodium: 77mg
- Total Carbohydrates: 80g
- Protein: 14g
Daily Values
0%
Calcium 21%
Recipe Source:
adapted from the Midwest Dairy Council.