Mango, berries, spinach, and feta cheese make for a colorful twist on pasta salad, with the perfect balance of sweet and tangy.
Ingredients
1 cup (4 oz) whole-wheat rotini pasta, uncooked
1 ripe mango
1 cup raspberries
1 cup blueberries
2 cups Fresh Baby Spinach
1/2 cup reduced-fat feta cheese
For the vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons raspberry vinegar
1 teaspoon sugar
1 teaspoon poppy seeds
1/4 teaspoon salt
Directions
1. In a small bowl, whisk vinaigrette ingredients; set aside.
2. Boil water and cook rotini according to package instructions. Drain cooked rotini and rinse in cool water.
3. While rotini is cooking, cut mango into chunks, removing peel and pit.
4. Place salad ingredients in a large bowl; drizzle with vinaigrette. Toss gently.
Nutritional Information: Calories 430; Total Fat 15 g; Saturated Fat 3 g; Cholesterol 5 mg; Sodium 400 mg; Total Carbohydrate 65 g; Dietary Fiber 14 g; Total Sugars 18 g; Added Sugars included 1 g; Protein 12 g; Vitamin D 0 mcg; Calcium 150 mg; Iron 2 mg; Potassium 287 mg
Source: USDA Mixing Bowl