Name: Fiesta Pasta Salad with Dill Pickles
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Uncooked fusilli pasta - 2 cups; Frozen mixed vegetables - 1 cup; Minced dill pickles - ⅓ cup; Minced celery - ⅓ cup; Minced radishes - ⅓ cup; Light creamy salad dressing (such as Miracle Whip®), or more to taste - ½ cup; Shredded aged Cheddar cheese - ⅓ cup; Light Thousand Island salad dressing - 2 tablespoons; Sweet pickle relish - 1 tablespoon; Whole grain Dijon mustard - 2 teaspoons; Paprika, or to taste - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Fiesta Pasta Salad with Dill Pickles

1. Uncooked fusilli pasta - 2 cups

2. Frozen mixed vegetables - 1 cup

3. Minced dill pickles - ⅓ cup

4. Minced celery - ⅓ cup

5. Minced radishes - ⅓ cup

6. Light creamy salad dressing (such as Miracle Whip®), or more to taste - ½ cup

7. Shredded aged Cheddar cheese - ⅓ cup

8. Light Thousand Island salad dressing - 2 tablespoons

9. Sweet pickle relish - 1 tablespoon

10. Whole grain Dijon mustard - 2 teaspoons

11. Paprika, or to taste - 1 pinch

How to cook deliciously - Fiesta Pasta Salad with Dill Pickles

1. Stage

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.

2. Stage

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

3. Stage

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.