Summer Pasta and Fruit Salad

Nutrition Facts

Serving Size = ¼ of recipe

Calories: 370

Protein: 14g

Total Fat: 2g

Fiber: 3g

Carbs: 80g

This will be a great meatless meal, or snack for a hot summer day. Low-fat yogurt is an excellent source of protein while containing very little fat. Use a different combination of fruits: blackberries, blueberries, cubed mango, sliced kiwi, or honeydew melon. For variety, try different shapes of whole wheat pasta.


8 ounces whole-wheat spiral pasta

1 ½ cups cubed cantaloupe (about 1/2 cantaloupe)

1 ½ cups cubed pineapple (about 1/2 pineapple)

1 ¼ cups strawberries, sliced

1 cup halved seedless grapes

1 ½ cups (12 ounces) low-fat vanilla yogurt


Cook pasta according to package instructions.  Drain and cool in the refrigerator for at least 10 minutes.  While pasta is cooking, prepare fruit and place in a large serving bowl.  Add cooled pasta to the fruit mixture.  Gently mix yogurt into pasta mixture.  Chill for 30 minutes in the refrigerator before serving.  Serves  4


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