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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.
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
- ½ 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
Directions
Step 1
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.
Step 2
Soak the fusilli-vegetable mixture in cold water until cool to the touch.
Step 3
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(R) before serving as pasta soaks it up and salad may be a bit dry without it.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 84 | |
| % Daily Value * | |
| Total Fat3g | 3% |
| Saturated Fat1g | 5% |
| Cholesterol5mg | 2% |
| Sodium178mg | 8% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber1g | 5% |
| Total Sugars2g | |
| Protein3g | |
| Vitamin C2mg | 11% |
| Calcium37mg | 3% |
| Iron1mg | 3% |
| Potassium87mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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