1/2 pound corkscrew pasta
1 (8-ounce) can pineapple chunks, drained with 2 tablespoons juice reserved
1 cup cantaloupe or honeydew cubes
1 cup seedless green or red grapes, cut in half
1/4 cup honey
1 (8-ounce) carton low-fat peach yogurt
1/4 cup sour cream
1 cup fresh strawberries, hulled and halved
1. Cook pasta according to package directions; drain and place in a large bowl. Add pineapple, melon, and grapes.
2. Combine reserved pineapple juice, the honey, yogurt, and sour cream; toss with pasta mixture. Top with strawberries, and serve.
Submitted by Nancy from Idaho