Pasta Salad With Pineapple-Mint Salsa

Recipe Ingredients

1 lb	454g / 16oz	Mostaccioli or ziti - or other medium past
		Uncooked
1		Cucumber (small)
8		Fresh strawberries; washed - hulled and finely ch
2 tablespoons	30ml	Coarsely chopped fresh mint
2 cups	292g / 10oz	Finely diced pineapple - (fresh)
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Low fat yogurt
1/4 cup	59ml	Non-fat sour cream
1/4 cup	59ml	Orange juice
1 tablespoon	15ml	Brown sugar or honey

Recipe Instructions

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 1/4-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; 31.1 g Protein; 184 g Carbohydrates; 4.5 g Fat; 0.5 mg Cholesterol; 176 mg Sodium. Calories from Fat: 5% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

Source:
California The Beautiful Cookbook; Carrol & Rainey; badams

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