Mango Berry Pasta Salad
Ingredients
Salad
- 1 cup (4 oz) whole-wheat rotini pasta, uncooked (or try bow tie pasta!)
- 1 ripe mango (peeled, pit removed, cut into chunks)
- 1 cup raspberries
- 1 cup blueberries
- 2 cups fresh baby spinach
- ½ cup reduced-fat feta cheese
Vinaigrette
- 3 T. extra virgin olive oil
- 2 T. raspberry vinegar
- 1 tsp. sugar (option: Splenda)
- 1 tsp. poppy seeds
- ¼ tsp. salt
Serves: 4
In a small bowl, whisk vinaigrette ingredients; set aside.
Boil water and cook pasta according to package instructions. Drain cooked pasta and rinse in cool water.
Place salad ingredients in a large bowl; drizzle with vinaigrette. Toss gently.
Nutrition Facts (1 serving):
Calories: 430 kcal
Carbs: 65 g
Protein: 12 g
Sodium: 400 mg
Recipe from What's Cooking from the US Department of Agriculture.
