Confetti Salad
A creamy salad worthy of any celebration!
you're making mealtime meaningful.
There’s something about a good, creamy pasta salad that brings that comfort and nostalgia to the potluck table, and this Confetti Salad definitely falls into that category. Packed with crunchy veggies, tender pasta, and a tangy dressing, it’s a side dish that feels just as festive as its name. Whether you’re making it for a picnic, potluck, or simply to enjoy throughout the week, this recipe captures everything we love about a classic pasta salad, but with a fun new spaghetti spin!
What I love about this salad is its perfect balance of tender noodles and crisp, fresh veggies. Red pepper, cool cucumber, sweet corn, and crunchy celery come together for a dish that’s both hearty and refreshing. The red onion adds just the right kick, while the parmesan dressing ties it all together with its savory, tangy notes. It’s the kind of dish that has you sneaking extra bites straight from the fridge.
The best part? This salad actually gets better as it chills. Giving it an hour in the fridge allows all those flavors to meld and so the pasta can absorb even more flavor. Serve it alongside grilled chicken, burgers, or just as a simple lunch– it’s guaranteed to disappear quickly. This Confetti Pasta Salad is proof that simple ingredients can create something truly delicious!
Confetti Salad
Yield(s): Serves 6-8
20m prep time
1h inactive
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 1 (16 oz) package spaghetti
- 1 red pepper, diced
- 1/2 red onion, diced
- 1 large cucumber, diced
- 3 stalks celery, diced
- 1 can whole kernel corn, drained
Dressing
- 1/2 cup mayo
- ¾ cup sour cream
- ½ cup grated parmesan cheese
- 1 tablespoon white vinegar
- 1 1/2 teaspoons sugar
- 1 tablespoon dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
Preparation
- In a small bowl, combine all dressing ingredients and mix until fully incorporated.
- Break pasta into 1-2 inch segments, then boil until al dente. Drain and allow to cool for 15 minutes.
- Add cooled pasta to a large salad bowl and add red pepper, onion, cucumber, celery, and corn. Mix to combine.
- Pour dressing over salad and toss until evenly coated.
- Cover and chill salad for 1 hour before serving to allow flavors to develop.
Recipe adapted by Allrecipes.com