• 3 cups uncooked medium pasta shells
• 1 can (20 oz.) unsweetened pineapple chunks, drained
• 1 large navel orange, peeled, sectioned and halved
• 1 cup halved red grapes
• 1 cups halved green grapes
• 1 medium apple, chopped
• 1 large firm banana, cut into 1/4″ slices
• 1 carton (8 oz.) plain yogurt
• 1/4 cup orange juice concentrate

Cook pasta according to package directions; drain and rinse in cold water.  Place in a large bowl; add the fruit.  Combine yogurt and orange juice concentrate; pour over salad and toss to coat.  Cover and chill for several hours.  YIELD:  10 servings

(Dixie Terry, Marion, IL)