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Ingredients1 h 30 m servings 266
Original recipe yields 4 servings
- Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and rinse well. Transfer pasta to a medium bowl.
- Add oranges, pineapple, strawberries, and grapes to the cooked pasta. Add yogurt and sugar and mix gently.
- Refrigerate for 1 hour.
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- Cook's Notes:
- Feel free to try orange-flavored yogurt in place of lemon.
- If you plan to serve the salad the next day, leave the strawberries out until serving, since they tend to break down the yogurt.
Per Serving: 266 calories; 1.1 59.5 7.8 < 1 45 Full nutrition