Mango Berry Rotini Salad

20 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 1 cupwhole-wheat rotini pasta
• 1ripe mango
• 1 cupraspberries
• 1 cupblueberries
• 2 cupsfresh baby spinach
• ½ cupreduced-fat feta cheese
• 44.4 mlextra virgin olive oil
• 29.6 mlraspberry vinegar
• 4.9 mlsugar
• 4.9 mlpoppy seeds
• 1.2 mlsalt

How to cook it

1. Combine the olive oil, vinegar, sugar, poppy seeds, and salt in a small bowl and whisk until blended.
2. Cook the rotini in boiling water following the package directions, then drain and rinse under cold water.
3. Peel the mango, remove the pit, and chop the flesh into bite-sized pieces.
4. Combine the cooked pasta, mango, berries, and spinach in a large serving bowl.
5. Pour the dressing over the salad and toss everything together gently to coat.

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