From the Pantry Butler kitchen
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. USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food
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
Method
- 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.
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