Pasta salad with pineapple-mint salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mostaccioli or Ziti OR other medium pasta shape, uncooked |
| 1 | small | Cucumber |
| 8 | Fresh strawberries; washed, hulled and finely chopped | |
| 2 | tablespoons | Coarsely chopped fresh mint |
| 2 | cups | Finely diced pineapple (fresh) |
| ¼ | teaspoon | Salt |
| ½ | cup | Low fat yogurt |
| ¼ | cup | Non-fat sour cream |
| ¼ | cup | Orange juice |
| 1 | tablespoon | Brown sugar or honey |
Directions
Prepare pasta according to package directions. While pasta is cooking, peel the cucumber, trim the ends and cut it in half lengthwise. Scoop out the seeds with a spoon and cut the cucumber into ¼-inch pieces.
Combine the cucumber, strawberries, pineapple and salt in a small bowl and stir until blended. (This salsa can be made and refrigerated up to one day in advance.)
In a small bowl, mix together yogurt, sour cream, orange juice and brown sugar or honey.
When pasta is done, drain well and rinse under cold water. Drain again and transfer to a mixing bowl. Add the yogurt mixture and mix well. Toss in the fruit salsa, season to taste and serve.
Each serving provides: 904 Calories; 31⅒ g Protein; 184 g Carbohydrates; 4½ g Fat; ½ mg Cholesterol; 176 mg Sodium. Calories from Fat: 5%
Copyright National Pasta Association () (Reprinted with permission)