Fiesta Pasta Salad with Dill Pickles
Description
This fiesta pasta salad with dill pickles recipe is so colorful when tossed together with lots of crunchy vegetables and a tangy, creamy dressing.
Ingredients
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2 cups uncooked fusilli pasta
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1 cup frozen mixed vegetables
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1/2 cup light creamy salad dressing (such as Miracle Whip®), or more to taste
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1/3 cup minced dill pickles
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1/3 cup minced celery
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1/3 cup minced radishes
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1/3 cup shredded aged Cheddar cheese
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2 tablespoons light Thousand Island salad dressing
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1 tablespoon sweet pickle relish
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2 teaspoons whole grain Dijon mustard
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1 pinch paprika, or to taste
Directions
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.
2
Rinse fusilli-vegetable mixture under cold running water until cool. Drain and set aside.
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.