Ingredients
1 ½ cup spiral pasta, uncooked, plain, not tri-colored
8 oz pineapple chunks
8 oz peach yogurt
2 tbsp sour cream
1 ½ cup cantaloupe, cubed
1 cup seedless grapes, halved
1 ½ cup fresh strawberries, sliced
Preparation
Cook pasta according to package directions; rinse in cold water and drain.
Cool completely.
Drain pineapple, reserving 2 tablespoons of juice; set 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 and pour yogurt mixture over top of salad.
