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](/sites/default/files/Summer-Fruit-%26-Pasta-Toss-thumb.jpg)
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
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
![](/sites/default/files/scottberend.jpg)
Berend Family
Scott Berend Dairy
Farm to Table
![Farm Land](/sites/default/files/inline-images/farm-land_crop.jpg)