Fiesta Pasta Salad With Dill Pickles Recipes

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FIESTA PASTA SALAD WITH DILL PICKLES



Fiesta Pasta Salad with Dill Pickles image

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.

Provided by ROB23

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h35m

Yield 10

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 84.3 calories, Carbohydrate 12.9 g, Cholesterol 4.7 mg, Fat 2.6 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 178.4 mg, Sugar 1.6 g

MEXICAN FIESTA PASTA SALAD



Mexican Fiesta Pasta Salad image

Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole!

Provided by JOSLYN H.

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 2h30m

Yield 16

Number Of Ingredients 14

1 (16 ounce) package dried rotini pasta
1 ½ cups medium chunky salsa
1 cup mayonnaise
½ cup sour cream
1 (16 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn with red and green peppers, drained
½ cup chopped red bell pepper
2 green onions, sliced thin
1 (4.25 ounce) can sliced black olives, drained
½ teaspoon garlic powder
½ teaspoon ground cumin, or to taste
½ teaspoon dried cilantro, or to taste
1 teaspoon salt
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
  • Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 31.6 g, Cholesterol 8.4 mg, Fat 14 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 615.1 mg, Sugar 2.1 g

DILL PICKLE PASTA SALAD



Dill Pickle Pasta Salad image

This is a tangy pasta salad that is quick to make and tasty to eat. It's great as a side dish or a light meal. I first made this for my husband and myself because it was too hot in our apartment to cook for any length of time and too hot to want a hot meal!

Provided by notimetocook

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10

3 cups rotini pasta, uncooked
⅔ cup mayonnaise
⅓ cup chopped dill pickles, or more to taste
1 tablespoon mustard
1 tablespoon red wine vinegar
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon celery salt
1 pinch garlic powder, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse in cold water until rotini are cold and place in a large bowl.
  • While pasta cooks, mix mayonnaise, pickles, mustard, vinegar, sugar, pepper, celery salt, and garlic powder together in a bowl. Stir dressing into cold noodles until fully coated. Add additional pickle chunks to taste. Serve chilled.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 33.7 g, Cholesterol 9.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 3 g, Sodium 505.7 mg, Sugar 2.2 g

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