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.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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

325.4 calories; protein 5.6g 11% DV; carbohydrates 30.8g 10% DV; fat 20.3g 31% DV; cholesterol 7mg 2% DV; sodium 150.2mg 6% DV. Full Nutrition