Summer Fruit ‘n Pasta Salad

I don’t make pasta salads very often, but I really liked this one. The fruit  adds a nice touch.  It’s a  recipe from Taste of Home Everyday Light Meals. I recently served it at a neighborhood cook-out and it makes a lot, so adjust accordingly. You might want to try it as a side dish with Easter dinner.

      Summer Fruit ‘n Pasta Salad

(Prep/Total Time: 20 min. + chilling)

  • 8 ounces uncooked elbow macaroni
  • 3/4 cup fat-free plain yogurt
  • 3/4 cup reduced-fat mayonnaise
  • 4 teaspoons snipped fresh dill
  • 1/4 teaspoon salt
  • Dash hot pepper sauce
  • 2 medium tart green apples, chopped
  • 2 medium red apples, chopped
  • 1 1/2 cups seedless grapes
  • 2 celery ribs, thinly sliced
  • 1 can (15 ounces) mandarin oranges drained
  • 2 medium firm bananas cut into 1/4-inch slices
  • 1/2 cup chopped walnuts

Cook pasta according to package directions. Riinse with cold water and drain. In a bowl, combine the yogurt, mayonnaise, dill, salt and hot pepper sauce.

In a large serving bowl, combine the pasta, apples, grapes, celery and mandarin oranges. Gently stir in 1 cup yogurt mixture. Cover and refrigerate salad and remaining yogurt mixture for 2-3 hours. Just before serving, stir in bananas, walnuts and remaining yogurt mixture.  YIELD: 14 SERVINGS

Nutrition Facts: One serving (1 cup) equals:

  • 199 calories
  • 8 g fat (1 g saturated fat)
  • 5 mg cholesterol
  • 160 mg sodium
  • 31 g carbohydrate
  • 3 g fiber
  • 4 g protein

Diabetic Exchange: 1 starch, 1 fruit, 1 fat


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