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Pasta Fruit Salad


Serving Size : 10

3 cups uncooked medium pasta shells
20 ounces unsweetened pineapple chunks, drained
1 large navel orange, peeled, sectioned and, halved
1 cup halved green grapes
1 cup halved red grapes
1 medium apple, chopped
1 large firm banana, cut in 1/4" slices
8 ounces plain yogurt
1/4 cup orange juice concentrate

Cook pasta; drain and rinse in cold water. Place in a large bowl; add the fruit. Combine the yogurt and orange juice concentrate; pour over salad and toss to coat. Cover and chill for several hours.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.