Pasta salad with pineapple-mint salsa

1. Prepare pasta according to package directions.
2. While pasta is cooking, peel the cucumber, trim the ends and cut it in half lengthwise.
3. Scoop out the seeds with a spoon and cut the cucumber into ¼-inch pieces.
4. Combine the cucumber, strawberries, pineapple and salt in a small bowl and stir until blended.
5. (this salsa can be made and refrigerated up to one day in advance).
6. In a small bowl, mix together yogurt, sour cream, orange juice and brown sugar or honey.
7. When pasta is done, drain well and rinse under cold water.
8. Drain again and transfer to a mixing bowl.
9. Add the yogurt mixture and mix well.
10. Tossi in the fruit salsa, season to taste and serve.
11. Each serving provides: 904 calories; 31. 1 g protein; 184 g carbohydrates; 4. 5 g fat; 0. 5 mg cholesterol; 176 mg sodium.