Confetti Salad

A creamy, colorful twist on classic pasta salad—perfect for potlucks, picnics, or weekday lunches.

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.

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.