Ingredients

• 1 , 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. 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. 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. 3 Toss vegetables with pasta and refrigerate salad for 30 minutes to allow flavors to meld and cool.
4. 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 per serving