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Tropical Fruit and Pasta Salad

Ingredients

1 package (9-oz.) BUITONI Refrigerated All Natural Linguine
2 cups vanilla yogurt
1/4 cup honey
1/2 teaspoon ground ginger
4 cups assorted fresh fruit*
1/4 cup shredded coconut, toasted

  

Directions

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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Tropical Fruit and Pasta Salad

(5 stars based on 2 reviews)
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.
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Tropical Fruit and Pasta Salad

Ingredients:

1 package (9-oz.) BUITONI Refrigerated All Natural Linguine
2 cups vanilla yogurt
1/4 cup honey
1/2 teaspoon ground ginger
4 cups assorted fresh fruit*
1/4 cup shredded coconut, toasted

Directions:

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

Estimated Times:

Prep Time: 15 minutes
Cooking Time: 10 minutes
Cooling Time: 0 minutes

Servings: 10

This recipe is:

Vegetarian

In this recipe:


Review This Recipe
  • Star(s)

    Superb!

    Clifford from El Cajon, CA

    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.

  • Star(s)

    good to try

    Blaise Makkynnay from

    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.


Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • 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.

This recipe is:

Vegetarian

In this recipe:


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