While serving abroad, a Filipino friend taught me a classic Pancit. Both tasty and simple! Regards, Ditas.
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (16 ounce) package tri-colored pasta assortment
- 1 cup chopped broccoli
- 1 cup cauliflower, chopped
- ½ cup shredded carrots
- 1 cup sliced celery
- ¼ cup diced red onion
- ¼ cup diced yellow pepper
- ¼ cup sliced black olives
- ½ (16 ounce) bottle vegetarian Caesar-style salad dressing
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Bring a large pot of salted water to boil add pasta and boil until al dente. Drain well.
- Place broccoli, cauliflower, carrot, celery, red onions, yellow peppers and black olives in a large mixing bowl. Pour Caesar salad dressing over vegetables and stir to coat the vegetables.
- Sprinkle Parmesan cheese, pepper, garlic powder and paprika over the vegetable mixture. Stir. Pour pasta into the large bowl and mix well. Refrigerate until cool or serve hot.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 372 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This was really good. I used an organic Italian dressing instead of Caesar, just due to personal preference. Otherwise pretty much followed the recipe to a T. Thanks for sharing!
OK, so I wasn’t really crazy about the broccoli, cauliflower, and carrot idea, so instead I used red, green, and yellow peppers, cucumber, celery, red and green onion, and LOTS of garlic. Turned out great, with these variations. 🙂
Easy and delicious!