Mango Berry Rotini Salad
Mango, berries, spinach, and feta cheese make for a colorful twist on pasta salad, with the perfect balance of sweet and tangy.
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
Dietary
- Vegetarian
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- quick
- healthy
- fresh
- sweet
- tangy
Ingredients
- 1 cup whole-wheat rotini pasta (uncooked)
- 1 mango (ripe)
- 1 cup raspberries
- 1 cup blueberries
- 2 cup baby spinach (fresh)
- 0.5 cup feta cheese (reduced-fat)
- 3 tablespoon olive oil (extra virgin)
- 2 tablespoon raspberry vinegar
- 1 teaspoon sugar
- 1 teaspoon poppy seeds
- 0.25 teaspoon salt
Instructions
- In a small bowl, whisk vinaigrette ingredients; set aside.
- Boil water and cook rotini according to package instructions.
- Drain cooked rotini and rinse in cool water.
- While rotini is cooking, cut mango into chunks, removing peel and pit.
- Place salad ingredients in a large bowl; drizzle with vinaigrette.
- Toss gently.
Nutrition (per serving)
- Calories: 325
- Protein: 8.2 g
- Carbohydrates: 39.5 g
- Fat: 16.6 g
- Fiber: 7 g
- Sodium: 380 mg
- Saturated Fat: 4.4 g
- Sugar: 14.2 g
- Cholesterol: 17 mg