Island Fun Pasta Salad



1 cup uncooked whole grain corkscrew pasta
1 tsp vegetable or canola oil
1/2 cup low-fat plain or vanilla yogurt (less than 3.83 gm sugar per oz)
juice of 1/4 orange(s)
1 1/2 cups chopped spinach
1/2 cup chopped peach(es)
1/4 cup fresh or canned pineapple chunks
1/2 cup shredded red cabbage
1/4 cup chopped onion
2 15 oz cans (3 cups) drained and rinsed kidney beans


Cook pasta as directed on package. Drain. Toss with the oil to prevent sticking and set aside to cool. In a small bowl, combine yogurt and juice of the orange to make the dressing. In a large bowl combine pasta, fruits, vegetables and beans. Pour dressing over salad and mix until all parts are coated.

Yield: 6 cups
Serving Size: 1 cup provides 1 oz grain, 2 oz meat/meat alternate and 1/4 cup vegetable for a 3-5 year old at lunch/supper.
Credit: Twist and Sprout Cookbook



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