Serves 4
325 cal · 25 min
Mango Berry Rotini Salad
Recipe GLPR5b4592c67fe890
A vibrant, refreshing whole-wheat pasta salad combining fresh mango and mixed berries with tender spinach and tangy feta cheese. A light poppy seed vinaigrette brings all the flavors together for a colorful side dish or light meal.
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Ingredients
1 cup (4 oz) whole-wheat rotini pasta, uncooked
1 ripe mango, peeled, pitted, and cut into chunks
1 cup fresh raspberries
1 cup fresh blueberries
2 cups fresh baby spinach
1/2 cup reduced-fat feta cheese
3 tablespoons extra virgin olive oil
2 tablespoons raspberry vinegar
1 teaspoon sugar
1 teaspoon poppy seeds
1/4 teaspoon salt
Directions
In a small bowl, whisk together the olive oil, raspberry vinegar, sugar, poppy seeds, and salt until well combined. Set the vinaigrette aside.
Bring a large pot of water to a boil. Add the whole-wheat rotini pasta and cook according to package directions until tender but still firm to the bite.
Drain the cooked pasta in a colander, then rinse it under cool running water until fully chilled. Set aside.
While the pasta cooks, carefully peel the mango using a vegetable peeler or sharp knife. Cut the fruit away from the flat pit in the center and cut the mango flesh into bite-sized chunks.
In a large mixing bowl, combine the chilled pasta, mango chunks, raspberries, blueberries, baby spinach, and feta cheese.
Drizzle the prepared vinaigrette over the salad and gently toss everything together until well coated. Serve immediately or chill until ready to serve.
