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.
Ingredients
- 1 package turmeric rotini , 10 ounce
- 3 tablespoons extra-virgin olive oil , divided
- 0.5 cups chopped green bell pepper
- 0.5 cups sliced carrot
- 0.25 cups chopped red onion
- 1 cup fresh broccoli florets
- 1 cup fresh cauliflower florets
- 1 pinch seasoned salt , or to taste
- 0.67 cups mayonnaise
- 3 tablespoons balsamic vinegar
- 1 sprig fresh basil
Instructions
-
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.
-
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.
-
3
Toss vegetables with pasta and refrigerate salad for 30 minutes to allow flavors to meld and cool.
-
4
Remove cooled salad from refrigerator and toss with mayonnaise and balsamic vinegar. Season with more seasoned salt if needed. Garnish with fresh basil.
Nutrition Facts
Per serving
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