Ingredients
8
8 servings
- •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
- •⅔ cup mayonnaise
- •3 tablespoons balsamic vinegar
- •1 sprig fresh basil
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 325
- Carbohydrate: 31g
- Fat: 20g
- Fiber: 2g
- Protein: 6g
- Sugar: 3g
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