Summer Fruit & Pasta Toss


  • 8 ounces whole wheat spiral pasta, uncooked
  • 1 ½ c. cubed cantaloupe (about ½ of cantaloupe)
  • 1 ½ c. cubed pineapple (about ½ of pineapple)
  • 1 ¼ c. strawberries, sliced
  • 1 c. halved seedless grapes
  • 1 ½ c. (12 ounces) lowfat vanilla yogurt
  • *Added nutritional bonus: add ¼ cup Pinnaclife Prebiotic Fiber to yogurt


  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.  Once pasta has cooled, add to bowl.  Gently mix yogurt into pasta mixture.
  3. Chill for 30 minutes in refrigerator before serving.

Recipe provided by Kristine Spadgenske, Spadgenske Dairy—Minnesota

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