Confetti Salad
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A creamy, colorful twist on classic pasta salad—perfect for potlucks, picnics, or weekday lunches.
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There’s something undeniably comforting about a creamy pasta salad, and this one brings both nostalgia and a playful spin to the table. With crunchy vegetables, tender spaghetti, and a tangy, savory dressing, this Confetti Salad lives up to its name—bright, festive, and full of flavor.
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Whether you’re feeding a crowd or prepping meals for the week, this dish is a reliable favorite with a fresh twist.
🧾 Ingredients
| Salad Base | |
|---|---|
| 1 (16 oz) package spaghetti | broken into 1–2 inch pieces |
| 1 red bell pepper | diced |
| ½ red onion | diced |
| 1 large cucumber | diced |
| 3 stalks celery | diced |
| 1 can whole kernel corn | drained |
| Creamy Dressing | |
|---|---|
| ½ cup mayonnaise | |
| ¾ cup sour cream | |
| ½ cup grated Parmesan | |
| 1 tbsp white vinegar | |
| 1½ tsp sugar | |
| 1 tbsp Dijon mustard | |
| 1½ tsp Worcestershire sauce | |
| 1 tsp onion powder | |
| 1½ tsp salt | |
| 1 tsp black pepper |
👩🍳 Instructions
- Make the Dressing
In a small bowl, whisk together all dressing ingredients until smooth and well blended. Set aside. - Cook the Pasta
Break spaghetti into short segments. Boil until al dente, then drain and let cool for about 15 minutes. - Combine the Salad
In a large bowl, mix the cooled pasta with diced red pepper, onion, cucumber, celery, and corn. - Dress It Up
Pour the creamy dressing over the salad and toss until everything is evenly coated. - Chill & Serve
Cover and refrigerate for at least 1 hour to let the flavors meld. Serve chilled.
