Fiesta Pasta Salad with Dill Pickles Popular Recipes

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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."

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 10M	Ready in : 1H35M

• 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.

Notes :

• Chill all day for best results. You might need to add more Miracle Whip® before serving as pasta soaks it up and salad may be a bit dry without it.

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