Ingredients and Weight:
- Rotini pasta: 16 ounces
- Broccoli florets: 1 head (about 1 cup)
- Red bell pepper: 1/2, diced
- Yellow bell pepper: 1/2, diced
- Onion: 1/4, diced
- Garlic: 2 cloves, minced
- Turmeric powder: 1 teaspoon
- Salt: To taste
- Black pepper: To taste
- Olive oil: 2 tablespoons
- Lemon juice: 1/4 cup
- Fresh parsley: 1/4 cup, chopped
- Pine nuts: 1/4 cup, toasted
- Parmesan cheese: 1/4 cup, grated (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Spread broccoli florets on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 10 minutes, or until tender.
- While the broccoli is roasting, cook the rotini pasta according to package instructions. Drain and set aside.
- In a large bowl, combine the cooked rotini, roasted broccoli, diced bell peppers, onion, garlic, turmeric powder, salt, and black pepper.
- In a separate bowl, whisk together the olive oil and lemon juice. Pour the dressing over the salad and toss to combine.
- Sprinkle with fresh parsley, toasted pine nuts, and Parmesan cheese (optional).
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Protein: 10 grams
- Carbohydrates: 35 grams
Dish Characteristics:
- Vibrant and colorful
- Savory and slightly tangy
- Perfect for a light lunch, side dish, or appetizer
User Comments:
- "This salad is so flavorful and satisfying! The turmeric gives it a unique and earthy flavor."
- "It's easy to make and perfect for a crowd. I love the combination of roasted broccoli and crunchy bell peppers."
- "The lemon dressing is the perfect finishing touch. It brightens up the flavors and makes this salad irresistible."
Special Precautions and Tips:
- If you don't have fresh broccoli, you can use frozen broccoli florets. Just defrost before roasting.
- To toast the pine nuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown.
- The salad can be served warm or cold. To serve warm, toss it with the dressing just before serving. To serve cold, refrigerate for at least 30 minutes before serving.
