Title: Pasta salad with pineapple-mint salsa
 Categories: Pasta, Salads, Main dish, Low-fat
      Yield: 4 Servings
 
      1 lb Mostaccioli or Ziti
           -OR other medium pasta
           -shape, uncooked
      1 sm Cucumber
      8    Fresh strawberries; washed,
           - hulled and finely chopped
      2 tb Coarsely chopped fresh mint
      2 c  Finely diced pineapple
           -(fresh)
    1/4 ts Salt
    1/2 c  Low fat yogurt
    1/4 c  Non-fat sour cream
    1/4 c  Orange juice
      1 tb Brown sugar or honey
 
  Prepare pasta according to package directions. While pasta is
  cooking, peel the cucumber, trim the ends and cut it in half
  lengthwise. Scoop out the seeds with a spoon and cut the cucumber
  into 1/4-inch pieces.
  
  Combine the cucumber, strawberries, pineapple and salt in a small
  bowl and stir until blended. (This salsa can be made and refrigerated
  up to one day in advance.)
  
  In a small bowl, mix together yogurt, sour cream, orange juice and
  brown sugar or honey.
  
  When pasta is done, drain well and rinse under cold water. Drain
  again and transfer to a mixing bowl. Add the yogurt mixture and mix
  well. Toss in the fruit salsa, season to taste and serve.
  
  Each serving provides: 904 Calories; 31.1 g Protein; 184 g
  Carbohydrates; 4.5 g Fat; 0.5 mg Cholesterol; 176 mg Sodium. Calories
  from Fat: 5%