Description
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
- ⅓ cup minced dill pickles
- ⅓ cup minced celery
- ⅓ cup minced radishes
- ½ cup light creamy salad dressing (such as Miracle Whip®), or more to taste
- ⅓ 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
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr 35 mins
Servings: 10