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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!

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

How to Make Confetti Salad

1. In a small bowl, combine all dressing ingredients and mix until fully incorporated.
2. Break pasta into 1-2 inch segments, then boil until al dente. Drain and allow to cool for 15 minutes.
3. Add cooled pasta to a large salad bowl and add red pepper, onion, cucumber, celery, and corn. Mix to combine.
4. Pour dressing over salad and toss until evenly coated.
5. Cover and chill salad for 1 hour before serving to allow flavors to develop.