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Summertime Fruit and Pasta Toss

A refreshing fruit and noodle combo with your favorite noosa yoghurt. Tip: Lemon noosa yoghurt is our favorite for this recipe!

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  • 8 ounces Rao’s Penne Rigate Pasta, uncooked
  • 1 ½ cups cubed cantaloupe (about ½ of cantaloupe)
  • 1 ½ cups cubed pineapple (about ½ of pineapple)
  • 1 ¼ cups strawberries, sliced
  • 1 cup halved seedless grapes
  • 1 ½ cups (12 ounces) lemon noosa yoghurt (or try your favorite flavor of noosa!)


Step 1
Cook pasta according to package instructions, drain and cool in refrigerator for 10 minutes.
Step 2
While pasta is cooking, prepare fruit and place in large serving bowl.
Step 3
Once pasta has cooled, add to bowl. Gently mix yoghurt into pasta mixture.
Step 4
Chill for 30 minutes in refrigerator before serving.