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!