Fiesta Pasta Salad with Dill Pickles

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

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
• 0.33333334326744 cup minced dill pickles
• 0.33333334326744 cup minced radishes
• 0.33333334326744 cup shredded aged Cheddar cheese

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.