Zesty Fiesta Pasta Salad Recipe with Dill Pickles

Ingredients

• 2 cups uncooked fusilli pasta
• 1 cup frozen mixed vegetables
• 0.5 cup light creamy salad dressing (such as Miracle Whip®), or more to taste
• 0.33 cup minced dill pickles
• 0.33 cup minced celery
• 0.33 cup minced radishes
• 0.33 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

1. Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, for about 6 minutes. Add frozen mixed vegetables and continue cooking until the fusilli and vegetables are tender yet firm to the bite, approximately 6 minutes more. Drain thoroughly.
2. Rinse the cooked fusilli and vegetable mixture under cold running water until completely cool. Drain well and set aside.
3. In a large bowl, combine creamy salad dressing, dill pickles, celery, radishes, Cheddar cheese, Thousand Island dressing, sweet relish, and Dijon mustard. Stir in the cooled fusilli and vegetables. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours for best flavor. Sprinkle paprika on top just before serving.

Nutrition

• Calories: 84 kcal
• Fat Content: 3 g
• Fiber Content: 1 g
• Sugar Content: 2 g
• Sodium Content: 178 mg
• Protein Content: 3 g
• Cholesterol Content: 5 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g