Low-Fat Mango Spinach Pasta Salad

Serves 8
  • 1lb. box bowtie pasta
  • 2 cups fresh baby spinach, trimmed
  • 1 cup julienne-cut jicama
  • 24 oz. jar mango in extra-light syrup, diced, reserving 1/4 cup juice
  • 1 cup julienne-cut red bell pepper
  • 1/2 cup chopped red onion
  • 1/3 cup snipped fresh cilantro
  • 1/2 cup olive oil
  • 1/4 cup superfine sugar
  • 2 tsp. lime zest
  • 3 tbsp. lime juice
  • 2 tsp. minced crystallized ginger
  • 2 tsp. kosher salt

Prepare pasta according to pkg. directions; drain. In a large bowl, combine pasta, spinach, jicama, diced mango, red pepper, red onion and cilantro; toss to combine. In a small bowl, thoroughly combine reserved mango juice with remaining ingredients. Drizzle dressing over pasta mixture and toss until completely coated. Refrigerate, covered, several hrs. to blend flavors.