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

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.