- 2 cups uncooked fusilli pasta
- 1 cup frozen mixed vegetables
- 1/3 cup minced dill pickles
- 1/3 cup minced celery
- 1/3 cup minced radishes
- 1/2 cup light creamy salad dressing (such as Miracle Whip®), or more to taste
- 1/3 cup shredded aged Cheddar cheese
- 2 tablespoons light Thousand Island salad dressing
- 1 tablespoon sweet pickle relish
- 2 teaspoons whole grain Dijon mustard
- 1 pinch paprika, or to taste
- 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.
- Soak the fusilli-vegetable mixture in cold water until cool to the touch.
- 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.
06/11/2019
recipepes.com
fiesta pasta salad with dill pickles, recipe
PT15M
PT1H
5
455 calories