Fresh Fruit Shell Salad - cooking recipe

Ingredients

1/2 lb. shells or medium pasta shape
1 (8 oz.) plain low-fat or nonfat yogurt
1/4 c. frozen concentrate orange juice, thawed
1 (20 oz.) can pineapple chunks in juice, drained
1 large orange, peeled, sectioned and seeded
1 c. seedless red grapes, cut in halves
1 apple, cored and chopped
1 banana, sliced

Preparation

Cook pasta to desired doneness.
Drain and set aside.
In a small bowl, mix the yogurt and orange juice concentrate.
In a large bowl, combine the fruit.
Add the yogurt mixture and pasta; toss to coat.
Cover and chill thoroughly.
Toss gently before serving.
Refrigerate leftovers.