Summer Fruit and Pasta Toss

12 g
Protein
353
Calories
81 g
Carbs
2 g
Total Fat
45 min
Prep Time
15 min
Cook Time
4
Serving
summer fruit pasta salad

Ingredients

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

Nutrition Facts

per serving

Calories: 353
Protein: 12 g
Carbohydrate: 81 g
Fiber: 7 g
Total Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 4 mg
Calcium: 29% DV
Sodium: 51 mg

Instructions

  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. Gently mix yogurt into pasta mixture.
  4. Chill for 30 minutes in refrigerator before serving.
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