Ingredients

• 1 (16 ounce) package dry penne pasta
• 1 mango - peeled, seeded, and cubed
• 2 small tomatoes, cubed
• 1 avocado - peeled, pitted, and cubed
• 1 (6 ounce) can pitted black olives, chopped
• 1/4 cup chopped oil-packed sun-dried tomatoes
• 3/4 cup chopped fresh spinach
• 1/4 cup grated Parmesan cheese
• 1/4 cup basil pesto

Instructions

1. Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, or until al dente, and drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large casserole dish, toss the pasta with the mango, tomatoes, avocado, olives, sun-dried tomatoes, spinach, Parmesan cheese, and pesto.
4. Place the salad in the preheated oven for about 10 minutes, just until warm.