That there wasn’t a recipe for this already astonished me. I’ve used this for almost 20 years because I detested making brown rice on the stove. When baking, it has a popcorn-like aroma. Be imaginative! To any meal, add spices. You can start a breakfast frittata or stir-fried rice by doubling the recipe.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 10 |
| Yield: | 10 2/3 cup servings |
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.
- 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
| Calories | 84 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 178 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I feel that the recipe needs more vegetables. Tastes good.
I used a different pasta that I had on hand and I didn’t have radishes, but it was still really tasty! I used Kerrygold for the shredded aged Cheddar cheese.
11.9.18 I liked the combination of the whole grain mustard, Thousand Island dressing, and the salad dressing for a pasta salad. Too often, it’s just salad dressing, but these three together provided good flavor. Would recommend that you mix them together before adding to your pasta salad, and plan on making more of it because without it, I think you’ll have dry pasta (I did). The one thing that I thought was lost in this salad was the cheddar cheese, and I used a good-quality one, so doubtful I’ll include that in the future. We don’t eat a lot of pasta salads, but we enjoyed this one with its tangy dressing and sweet-dill flavor from the relish and pickles.