Fiesta Pasta Salad With Dill Pickles - cooking recipe

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(R)), 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

Preparation

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.