Turmeric Rotini Salad

Turmeric has become quite the "buzz" word, in the last couple of years, and I found a turmeric rotini. It has a nice yellow color, and very mild, if any turmeric flavor. You can start fresh with this salad, or use small amounts of leftover vegetables, if you like.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 325 Calories

Ingredients

• ½ cup chopped green bell pepper
• ¼ cup chopped red onion
• ⅔ cup mayonnaise
• 3 tablespoons balsamic vinegar
• 1 cup fresh broccoli florets
• 1 cup fresh cauliflower florets
• 1 pinch seasoned salt, or to taste
• 1 sprig fresh basil
• 3 tablespoons extra-virgin olive oil, divided
• ½ cup sliced carrot
• 1 (10 ounce) package turmeric rotini

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl. Add 2 tablespoons olive oil, toss, and set aside.

Step 2

Heat remaining olive oil in a nonstick skillet over medium heat until it shimmers. Add bell pepper, carrot, onion, broccoli, cauliflower, and seasoned salt. Cook, stirring, until broccoli turns a deep bright green and onion is beginning to turn translucent, about 3 minutes.

Step 3

Toss vegetables with pasta and refrigerate salad for 30 minutes to allow flavors to meld and cool.

Step 4

Remove cooled salad from refrigerator and toss with mayonnaise and balsamic vinegar. Season with more seasoned salt if needed. Garnish with fresh basil.