1/2 lb. med. pasta shells, uncooked
1 (8 oz.) carton plain low fat yogurt
1/4 c. frozen orange juice concentrate, thawed
1 (15 oz.) can juice packed pineapple chunks, drained
1 lg. orange, peeled, sectioned & seeded
1 c. red seedless grapes, halved
1 c. green seedless grapes, cut into halves
1 banana, sliced

Cook pasta shells according to package directions in boiling water and drain. Blend together yogurt and orange juice concentrate. Combine remaining ingredients in a large bowl. Add yogurt mixture and toss to coat. Cover and chill thoroughly. Toss gently before serving.