Ingredients
10
10 servings
- •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.
Nutritional Facts
Per 10 servings
- Calories: 84
- Carbohydrate: 13g
- Fat: 3g
- Fiber: 1g
- Protein: 3g
- Sugar: 2g
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