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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
325
Calories
8g
Protein
40g
Carbs
17g
Fat
7g
Fiber
14g
Sugar
380mg
Sodium
Saturated Fat 4 g · Cholesterol 17 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
whole-wheat rotini pasta, uncooked
1 cup (4 oz)
ripe mango
1
raspberries
1 cup
blueberries
1 cup
fresh baby spinach
2 cups
reduced-fat feta cheese
1/2 cup
extra virgin olive oil
3 tablespoons
raspberry vinegar
2 tablespoons
sugar
1 teaspoon
poppy seeds
1 teaspoon
salt
1/4 teaspoon
Instructions
- 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.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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