PASTA SALAD - PINEAPPLE-MINT

Makes: 4 Servings


Ingredients:1 lb Mostaccioli uncooked
1 small cucumber
6 to 8 fresh strawberries, washed, hulled and finely chopped
2 tbsp coarsely chopped fresh mint
2 cups finely diced fresh pineapple
1 tsp salt
½ cup low fat yoghurt
1/4 cup non-fat sour cream
1/4 cup orange juice
1 tbsp brown sugar or honey

Directions:
1. Prepare pasta according to package directions.
2. While pasta is cooking, peel the cucumber, trim the ends and cut in half lengthwise.
3. Scoop out the seeds with a spoon and cut the cucumber into 1/4-inch pieces.
4. Combine the cucumber, strawberries, pineapple and salt in a small bowl and stir until blended
5. In a small bowl, mix together yoghurt, sour cream, orange juice and brown sugar or honey.
6. When pasta is done, drain well and rinse under cold water.
7. Drain again and transfer to a mixing bowl.
8. Add the yogurt mixture and mix well.
9. Toss in the fruit salsa, season to taste and serve.