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Fusilli Fruit Salad

Here's a surprise?, pasta in fruit salad! If you want a shortcut, buy the cantaloupe, already cut, in the produce section of your grocery store. This salad is best when the fruit and dressing are chilled separately before serving.

What You'll Need

  • 2 ounces fusilli (corkscrew) pasta, uncooked (2-2/3 cups)
  • 1 (8-ounce) can pineapple chunks, undrained
  • 1 cup cubed cantaloupe or honeydew melon
  • 1 cup seedless green or red grapes
  • 1 (8-ounce) carton peach low-fat yogurt
  • 2 tablespoons sour cream
  • 1 cup fresh strawberries, halved
  • Lettuce leaves

What to Do

  1. Cook pasta according to package directions; drain. Drain pineapple, reserving 2 tablespoons juice.

  2. Combine pineapple, pasta, melon, and grapes in a large bowl. Cover and chill at least 1 hour.

  3. Combine reserved pineapple juice, yogurt, and sour cream; cover yogurt dressing, and chill.

  4. Toss strawberries with fruit mixture. Serve on lettuce-lined salad plates. Drizzle with yogurt dressing.




Notes

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