Fiesta Pasta Salad with Dill Pickles
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"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."
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Ingredients1 h 35 m servings 84 cals
Original recipe yields 10 servings (10 2/3 cup servings)
- 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.
- Cook's Note:
- 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.
Per Serving: 84 calories; 2.6 g fat; 12.9 g carbohydrates; 3.1 g protein; 5 mg cholesterol; 178 mg sodium. Full nutrition