3 c. medium pasta shells (uncooked)
1 (20 oz.) can unsweetened pineapple chunks, drained
1 large navel orange, peeled, sectioned and halved
1 c. red grapes, halved
1 c. green grapes, halved
1 medium apple, chopped
1 large firm banana, cut into 1/4-inch slices
1 (8 oz.) carton plain yogurt
1/4 c. orange juice concentrate

Cook pasta; drain and rinse well in cold water. Place in a large bowl. Add the fruit. Combine yogurt and orange juice concentrate. Pour over salad and toss to coat. Cover and chill for several hours. Yield: 10 servings.