Ingredients
1 cup (4 oz) whole-wheat rotini pasta
uncooked
1 ripe mango
1 cup raspberries
1 cup blueberries
2 cups baby spinach
fresh
1/2 cup reduced-fat feta cheese
3 tablespoons extra virgin olive oil
2 tablespoons raspberry vinegar
1 teaspoon sugar
1 teaspoon poppy seeds
1/4 teaspoon salt
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 430 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Cholesterol | 5 mg |
| Sodium | 400 mg |
| Carbohydrates | 65 g |
| Dietary Fiber | 14 g |
| Total Sugars | 18 g |
| Added Sugars included | 1 g |
| Protein | 12 g |
| Vitamin D | 0 mcg |
| Calcium | 150 mg |
| Iron | 2 mg |
| Potassium | 287 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Mango Berry Rotini Salad. Recipe source: Produce for Better Health Foundation. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.