Serving Size : 10
3 cups uncooked medium pasta shells
20 ounces unsweetened pineapple chunks, drained
1 large navel orange, peeled, sectioned and, halved
1 cup halved green grapes
1 cup halved red grapes
1 medium apple, chopped
1 large firm banana, cut in 1/4″ slices
8 ounces plain yogurt
1/4 cup orange juice concentrate
Cook pasta; drain and rinse in cold water. Place in a large bowl; add the fruit. Combine the yogurt and orange juice concentrate; pour over salad and toss to coat. Cover and chill for several hours.