Mango Berry Rotini Salad

This vibrant pasta salad pairs fiber-rich whole grains with antioxidant-packed berries and healthy fats from olive oil for a refreshing, nutrient-dense meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup (113g) uncooked whole-wheat rotini pasta · 373 kcal in the whole recipe
• 1 ripe mango, peeled and cubed (approx. 200g) · 153 kcal in the whole recipe
• 1 cup (125g) fresh raspberries · 67 kcal in the whole recipe
• 1 cup (150g) fresh blueberries · 90 kcal in the whole recipe
• 2 cups (60g) fresh baby spinach · 15 kcal in the whole recipe
• 1/2 cup (75g) reduced-fat feta cheese, crumbled · 205 kcal in the whole recipe
• 3 tablespoons extra virgin olive oil · 354 kcal in the whole recipe
• 2 tablespoons raspberry vinegar · 8 kcal in the whole recipe
• 1 teaspoon sugar · 14 kcal in the whole recipe
• 1 teaspoon poppy seeds · 21 kcal in the whole recipe
• 1/4 teaspoon salt

Method

1. Cook the whole-wheat rotini pasta in boiling water according to package instructions. Drain and rinse with cool water to stop the cooking process.

   

2. While the pasta cooks, whisk the olive oil, raspberry vinegar, sugar, poppy seeds, and salt in a small bowl to make the vinaigrette.

   

3. Peel and cut the mango into bite-sized chunks, discarding the pit.

   

4. In a large salad bowl, combine the cooled pasta, mango chunks, raspberries, blueberries, baby spinach, and crumbled feta cheese.

   

5. Drizzle the vinaigrette over the salad, toss gently to combine, and serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.