Fusilli Fruit Salad - cooking recipe

Ingredients

1 c. fusilli pasta
1 c. cantaloupe chunks
1 c. seedless white grapes, halved
1 (8 oz.) carton peach low-fat yogurt
1 (8 oz.) can unsweetened pineapple chunks (undrained)
1 c. strawberry halves

Preparation

Cook pasta according to package directions; drain and set aside.
Drain pineapple, reserving 2 tablespoons juice.
Combine pasta, pineapple chunks, cantaloupe and grapes.
Set aside. Combine yogurt and reserve 2 tablespoons pineapple juice in a small bowl.
Stir well.
Spoon over pasta.
Cover and refrigerate for 2 hours.
Stir in strawberry halves just before serving.