Description
Confetti Salad is a colorful, crunchy pasta salad loaded with vegetables and coated in a creamy, tangy dressing. Perfect for potlucks, picnics, or as a refreshing side dish, it’s a vegetarian-friendly recipe that serves a crowd.
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 mayonnaise
- 3/4 cup sour cream
- 1/2 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 teaspoons salt
- 1 teaspoon black pepper
Instructions
- In a small bowl, whisk together all dressing ingredients until fully combined.
- Break the spaghetti into 1–2 inch segments and cook in boiling water until al dente. Drain and allow to cool for 15 minutes.
- In a large salad bowl, combine cooled pasta with diced red pepper, red onion, cucumber, celery, and drained corn.
- Pour dressing over the salad and toss until evenly coated.
- Cover and chill for 1 hour before serving to allow flavors to meld.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Add fresh herbs like parsley or chives for extra flavor.
- Can be made a day ahead and stored in the refrigerator.
- Ensure pasta is cooled before adding dressing to prevent it from becoming mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
