Recipe By Bibi
Rating
Published Jul 24th
Prep 15m Cook 20m Additional 30m Ready In 1h 5m
Servings 8 servings Calories 325.4

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.

Recipe Ingredients

  • 1 (10 ounce) package turmeric rotini
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ cup chopped green bell pepper
  • ½ cup sliced carrot
  • ¼ cup chopped red onion
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflower florets
  • 1 pinch seasoned salt, or to taste
  • ⅓ cup mayonnaise
  • 3 tablespoons balsamic vinegar
  • 1 sprig fresh basil

Cooking Directions

  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 Facts

  • Calories 325.4
  • Carbohydrate 30.8 g
  • Cholesterol 7 mg
  • Fat 20.3 g
  • Fiber 2.2 g
  • Protein 5.6 g
  • Saturated Fat 3 g
  • Sodium 150.2 mg
  • Sugar 3.3 g
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