This fiesta pasta salad with dill pickles recipe is so colorful when tossed together with lots of crunchy vegetables and a tangy, creamy dressing.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
84 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook fusilli, stirring occasionally, about 6 minutes. Add frozen mixed vegetables; continue cooking until fusilli and vegetables are tender yet firm to the bite, about 6 minutes more. Drain.
Step 2
Rinse fusilli-vegetable mixture under cold water until cool. Drain and set aside.
Step 3
Mix creamy salad dressing, pickles, celery, radishes, Cheddar cheese, thousand island dressing, relish, and Dijon mustard together in a large bowl. Mix in fusilli and vegetables. Cover and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.
Ingredients
1 tablespoon sweet pickle relish
1 cup frozen mixed vegetables
1 pinch paprika, or to taste
2 cups uncooked fusilli pasta
2 tablespoons light Thousand Island salad dressing
2 teaspoons whole grain Dijon mustard
0.33333334326744 cup minced celery
0.5 cup light creamy salad dressing (such as Miracle Whip®), or more to taste