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.
- 1 (10 ounce) package shredded aged sharp white Cheddar cheese
- 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
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.
Preparation time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Servings: 8 – Yield: 8 servings