Fruit and Yogurt Elbow Salad



  • 1 (13.25 oz) box elbows
  • 1 1/2 cups low-fat vanilla or Greek yogurt
  • 1 tablespoon honey (optional)
  • 1 teaspoon ground cinnamon
  • 4 cups fruit (apples, strawberries, blueberries, peaches, grapes, kiwi, etc., cut into bite-size pieces)
  • 1/4 cup chopped fresh mint (optional)
  • 1/3 cup sliced almonds, toasted


  1. Cook pasta according to package ; drain. Rinse with cold water; drain again. Place in large bowl.
  2. Meanwhile, in medium bowl, stir together yogurt, honey and cinnamon. Toss with elbows. Add fruit and mint, if desired; toss gently to combine. Sprinkle with almonds.
  3. Refrigerate leftovers, covered, up to 1 day. (Let stand at room temperature 10 to 15 minutes before serving if refrigerated.)

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