Ingredients
3 cups uncooked medium pasta shells1 can (20 ounces) unsweetened pineapple chunks, drained1 large navel orange, peeled, sectioned and halved1 cup halved red grapes1 cup halved green grapes1 medium apple, chopped1 large firm banana, cut into 1/4-inch slices1 cup plain yogurt1/4 cup orange juice concentrate
Preparation
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the fruit. Combine yogurt and orange juice concentrate; pour over salad and toss to coat. Cover and chill for several hours.
