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 in the boiling water, 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 running water until cool. Drain and set aside.
Step 3
Combine creamy salad dressing, pickles, celery, radishes, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard in a large bowl; stir in fusilli and vegetables. Cover the bowl with plastic wrap; 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
