Mango Berry Rotini Salad
Source: Produce for Better Health Foundation
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Mango, berries, spinach, and feta cheese make for a colorful twist on pasta salad, with the perfect balance of sweet and tangy.
- Makes
- 4 Servings
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
Directions
- 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.
Notes
Serving Suggestion: Serve with an 8 ounce glass of non-fat milk. Learn more about: Mangos Raspberries Blueberries Spinach
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.