Cook pasta according to package directions; rinse in cold water and drain. Cool completely. Drain pineapple, reserving 2 Tbsps. juice (discard remaining juice or save for another use); set pineapple aside. In a small bowl, combine the yogurt, sour cream and reserved pineapple juice until smooth; cover and refrigerate. In a large bowl, combine pasta, pineapple, cantalope and grapes. Just before serving, stir in strawberries and drizzle with yogurt mixture.
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Contributed By: Rita on
2004-Jul-31
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