Fiesta Pasta Salad with Dill Pickles

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.

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

Step: 2

; continue cooking until fusilli is tender yet firm to the bite, about 6 minutes more. Drain.

Step: 3

Soak the fusilli-vegetable mixture in cold water until cool to the touch.

Step: 4

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.

Per Serving: 84 calories; protein 3.1g; carbohydrates 12.9g; fat 2.6g; cholesterol 4.7mg; sodium 178.4mg.