Oh, so nice, and easy, easy, easy! Prepare this a day in advance of serving.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
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
- 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.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 150 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |