Mango, Berry, Spinach and Rotini Salad

This is another delicious, refreshing salad with lots of fresh fruit and spinach and even some pasta – a nice combination.   This simple salad appears frequently on my table  as I get to use so many favorite ingredients.   The dressing is very light and perfect on any tossed salad.  I have adapted this recipe from Produce for Better Health Foundation and I bring this wholesome salad to The Novice Gardener’s 14th Fiesta Friday!  Wow – we have been partying a long time!

Mango, Berry, Spinach and Rotini Salad

  • 1 cup whole-wheat rotini pasta, uncooked
  • 1 ripe mango, peeled and cut into pieces
  • 1 cup raspberries (I used strawberries)
  • 1 cup blueberries
  • 2 cups fresh baby spinach
  • 1/2 cup reduced-fat feta cheese (I used a low-fat blue cheese)
  • 3 tbsp. extra virgin olive oil
  • 2 tbsp. raspberry vinegar
  • 1 tsp. sugar
  • 1 tsp. poppy seeds
  • 1/4 tsp. salt

Combine the last five ingredients and set aside.  As an alternative  I might use my fat free raspberry vinaigrette and save some calories and points since I try to follow Weight Watcher’s where I can (only 1 point per 2 tbsp.).  Cook the pasta according to package directions; drain and rinse in cool water. Place all of the salad ingredients in a large bowl, drizzle with the vinaigrette and toss gently.

Recipe by 



46 thoughts on “Mango, Berry, Spinach and Rotini Salad

  1. Pingback: Fiesta Friday #14 and Fiesta Friday Challenge #1 | The Novice Gardener

  2. Yum, look at this salad! The mango and berry in this salad sounds amazing, it is also making me miss summer (we are getting to the end of autumn, which is great for harvest produce, but…summer mangoes are special). Have you seen Dimple also made a mango recipe this week? Maybe this will be the mango-themed Fiesta Friday! 😀


  3. All my favorite things on one plate. I love me some mango and strawberries and spinach! We make many, many salads like this in the Spring and Summer, subscribing to the rule that we should just toss everything we have into a salad. I noticed you used whole wheat pasta, something I have not yet learned to love. Perhaps I will substitute it for farro or just regular pasta.


    • Maybe you cannot tell but I did not use whole wheat either – oops! Brown rice I have been struggling with too. You can leave it out, add this or that – that is why I like salads so much. Like you said “toss everything into a salad” 🙂


  4. Whoa! Gorgeous, enticing salad and photos, JuJu! This is just so perfect for the upcoming spring and summer season! I will make this one for sure! Yumm and thanks so much 😀


  5. Do love these salads with lots of differing textures and flavours going on. And I like the addition of poppy seeds, that I’ve only recently started using again within savoury. If I can get my act together I’ll be having a couscous, cauliflower and mushroom warm salad tomorrow. Partly as it’s so cold here – until Monday.


    • I love them too as I am not into a plain salad. The only thing missing is maybe some toasted, chopped nuts on top. It is on the cooler side here in Michigan for this time of the year- spring has been struggling… 🙂


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