Low-Fat Mango Spinach Pasta Salad

Serves 8

1 (1lb.) box bowtie pasta

2 cups fresh baby spinach, trimmed

1 cup julienne-cut jicama

1 (24 oz.) jar mango in extra-light syrup, diced, juice reserved

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 reserved mango juice

1/4 cup Baker's 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 large bowl, combine pasta, spinach, jicama, mango, red pepper, red onion and cilantro, tossing to combine. In small bowl, thoroughly combine remaining ingredients. Drizzle dressing over pasta mixture and toss until completely coated. Refrigerate, covered, several hours to blend flavors.