3 cups uncooked medium pasta shells
20 ounces unsweetened pineapple chunks, drained
1 large navel orange, peeled, sectioned and halved
1 cup halved seedless red grapes
1 cup halved seedless green grapes
1 medium apple, chopped
1 large banana, cut into 1/4 inch thick slices
8 ounces plain yogurt
1/4 cup orange juice concentrate

Cook pasta according to package directions. Drain and rinse in cold water. Place in large bowl and add fruit. Combine yogurt and orange juice concentrate. Pour over salad and toss to coat. Cover and chill several hours.