Summer Fruit N Pasta Salad

Summer Fruit n Pasta Salad 3 pts for 1 cup

Ingredients
8 ounces uncooked elbow macaroni
3/4 cup fat-free plain yogurt
3/4 cup reduced-fat mayonnaise
4 teaspoons snipped fresh dill
1/4 teaspoon salt
Dash hot pepper sauce
2 medium tart green apples, chopped
2 medium red apples, chopped
1-1/2 cups seedless grapes
2 celery ribs, thinly sliced
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, cut into 1/4-inch slices
1/2 cup chopped walnuts

Directions

Cook pasta according to package directions. Rinse with cold water and drain. In a bowl, combine the yogurt, mayonnaise, dill, salt and hot pepper sauce.

In a large serving bowl, combine the pasta, apples, grapes, celery and mandarin oranges. Gently stir in 1 cup yogurt mixture.

Cover and refrigerate salad and remaining yogurt mixture for 2-3 hours. Just before serving, stir in bananas, walnuts and remaining yogurt mixture. Yield: 14 servings.

Nutritional Analysis: One serving (1 cup) equals 199 calories, 8 g fat (1 g saturated fat), 5 mg cholesterol, 160 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein.
Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

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Made April 16th. I didn't get to chill the salad for the full 2- 3 hours. I'm not sure how much of a difference it would have made, but the flavors might have blended a little bit better. When we ate it as leftovers the next day the dill wasn't quite so strong. The salad was a brown kind of color after sitting in the fridge overnight. I think it was from the bananas oxidizing. The color certainly didn't take away from the flavor though. It was still really yummy! I did feel like tuna would have gone well in it.

Jared LOVED this salad, and Aaron liked that it had grapes.