Mango Berry Rotini Salad

Mangos, spinach, feta cheese and two types of berries make this a colorful twist on pasta salad, with the perfect balance of sweet and tangy.


  • 1 cup (4 oz.) whole-wheat rotini pasta, uncooked
  • 1 ripe mango
  • 1 cup raspberries
  • 1 cup blueberries
  • 2 cups fresh baby spinach
  • ½ cup reduced-fat feta cheese


  1. In a small bowl, whisk together 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 and serve.