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.

Gallery

Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
30 mins
total:
65 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

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

Directions

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.

    Advertisement
  • 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 calories; protein 5.6g; carbohydrates 30.8g; fat 20.3g; cholesterol 7mg; sodium 150.2mg. Full Nutrition
Advertisement