3 cups medium pasta shells
1 (20 oz can) unsweetened pineapple chunks, drained
1 large orange, peeled, sectioned, halved
1 cup green grapes, halved
1 cup red grapes, halved
1 large banana, cut into 1/4" pieces
8 oz low-fat yogurt
1/4 cup low-sugar orange juice

Cook pasta as directed, drain. Rinse under cold water, drain again.

In a large serving bowl, add fruit, pasta. In medium bowl, whisk together yogurt and orange juice. Pour yogurt mix over salad. Toss gently to coat. Cover, chill at least 2 hours.

Submitted by: Sherry Monfils