Mango Berry Rotini Salad

Ingredients

• 1 su bardağı (113g) çiğ tam buğday burgu makarna · 220 kcal
• 1 adet olgun mango, soyulmuş ve küp doğranmış (yaklaşık 200g) · 147 kcal
• 1 su bardağı (125g) taze ahududu · 87 kcal
• 1 su bardağı (150g) taze yaban mersini · 118 kcal
• 2 su bardağı (60g) taze bebek ıspanak · 20 kcal
• yarım su bardağı (75g) az yağlı beyaz peynir, ufalanmış · 197 kcal
• 3 yemek kaşığı sızma zeytinyağı · 464 kcal
• 2 yemek kaşığı ahududu sirkesi · 8 kcal
• 1 tatlı kaşığı şeker · 19 kcal
• 1 tatlı kaşığı haşhaş tohumu · 20 kcal
• 1/4 çay kaşığı tuz

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.

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