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
Servings

Ingredients
- 8 ounces whole wheat spiral pasta, uncooked
- 1½ cups cubed cantaloupe (about ½ of cantaloupe)
- 1½ cups cubed pineapple (about ½ of pineapple)
- 1¼ cups strawberries, sliced
- 1 cup halved seedless grapes
- 1½ 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
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
Cook pasta according to package instructions, drain and cool in refrigerator for 10 minutes. While pasta is cooking, prepare fruit and place in large serving bowl. Once pasta has cooled, add to bowl. Gently mix yogurt into pasta mixture. Chill for 30 minutes in refrigerator before serving.
Farm Families

Foss Family
Foss Dairy Farm
Farm to Table
