Fiesta Pasta Salad with Dill Pickles

This dill pickle pasta salad salad has so many different colors that it looks as though there is confetti in it. There is a thousand variations to this salad! My mother adds ham and asparagus to it. I usually use tri-colored pasta in this salad to add even more color. Also I serve green onions on the side. All my friends and family love this so much. I don't think I would be invited on our annual family camping trip if I didn't bring this salad.

• 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
• ⅓ cup minced celery
• 1 pinch paprika, or to taste
• 2 cups uncooked fusilli pasta
• ⅓ cup minced dill pickles
• ⅓ cup minced radishes
• ½ cup light creamy salad dressing (such as Miracle Whip®), or more to taste
• ⅓ cup shredded aged Cheddar cheese
• 2 tablespoons light Thousand Island salad dressing
• 2 teaspoons whole grain Dijon mustard

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, for 6 minutes. Add frozen vegetables; continue cooking until fusilli is tender yet firm to the bite, about 6 minutes more. Drain.

Step 2

Soak the fusilli-vegetable mixture in cold water until cool to the touch.

Step 3

Meanwhile, mix pickles, celery, and radishes with creamy salad dressing, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard together in a large bowl. Drain fusilli and vegetables and mix in. Cover and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.