Tropical Fruit and Pasta Salad

Tropical Fruit and Pasta Salad

In this recipe:

based on 2 reviews
This Looks YUMMY!
15 min.
25 min.
10 Servings

Tropical Fruit and Pasta Salad is perfect for brunch or entertaining. Honey, ginger and coconut add extra flair to this creative and colorful fresh fruit salad with linguine.


  • 1 package (9-oz.) BUITONI Refrigerated Linguine (9 oz.)
  • 2 cups vanilla yogurt
  • 1/4 cup honey
  • 1/2 teaspoon ground ginger
  • 4 cups assorted fresh fruit*
  • 1/4 cup shredded coconut, toasted
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COOK, rinse and drain pasta according to package directions.

COMBINE yogurt, honey and ginger in medium bowl. Toss with pasta; transfer to large serving platter. Arrange fruit over pasta; sprinkle with coconut.

*pineapple chunks, sliced strawberries, diced papaya or mango and/or sliced kiwifruit

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Added some toasted slivered almonds for crunchy texture. Cut back a bit on the honey, and added a bit more ginger. Great dinner on a hot August evening.

- Clifford from El Cajon, CA

good to try

made this to take to a pot luck where there was going to loads of "heavy" dishes. made a good change of pace. I added more of the fruit than called for( can never have too much fresh fruit). I used nothing but fresh items when I made it. cost a bit more that way but taste was worth it. I also added some fresh mint to it. I would make this again and again.

- Blaise Makkynnay from

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Nutrition Facts

Serving Size: 1/10 of Recipe

Servings Per Recipe: 10

  • Amount Per Serving
  • Calories: 195
  • Calories from Fat: 29
  • Total Fat: 3.2g (5% of DV)
  • Saturated Fat: 2.1g (10% of DV)
  • Cholesterol: 29mg (10% of DV)
  • Sodium: 40mg (2% of DV)
  • Carbohydrates: 37.7g (12% of DV)
  • Dietary Fiber: 2.4g (10% of DV)
  • Sugars: 8.7g
  • Protein: 3.1g
  • Vitamin A: 19% of DV
  • Vitamin C: 59% of DV
  • Calcium: 12% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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