Fusilli Fruit Salad

SERVES: 4

Here's a surprise?, pasta in fruit salad! If you want a shortcut, buy the cantaloupe, already cut, in the produce section of your grocery store. This salad is best when the fruit and dressing are chilled separately before serving.

What You'll Need

2 ounces fusilli (corkscrew) pasta, uncooked (2-2/3 cups)
1 (8-ounce) can pineapple chunks, undrained
1 cup cubed cantaloupe or honeydew melon
1 cup seedless green or red grapes
1 (8-ounce) carton peach low-fat yogurt
2 tablespoons sour cream
1 cup fresh strawberries, halved
Lettuce leaves

What to Do

Cook pasta according to package directions; drain. Drain pineapple, reserving 2 tablespoons juice.
Combine pineapple, pasta, melon, and grapes in a large bowl. Cover and chill at least 1 hour.
Combine reserved pineapple juice, yogurt, and sour cream; cover yogurt dressing, and chill.
Toss strawberries with fruit mixture. Serve on lettuce-lined salad plates. Drizzle with yogurt dressing.