Confetti Salad (Creamy Spaghetti Pasta Salad)
There’s something about a good, creamy pasta salad that instantly brings comfort and nostalgia to the potluck table. This Confetti Salad is just that — a colorful mix of tender pasta, crisp veggies, and a tangy-sweet dressing that feels just as festive as its name. Whether it’s for a picnic, BBQ, or meal prep, this dish puts a fun new spin on the classic pasta salad by swapping in spaghetti!
Ingredients
For the Salad
- 1 (16 oz) package spaghetti
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 large cucumber, diced
- 3 stalks celery, diced
- 1 can whole kernel corn, drained
For the Dressing
- 1/2 cup mayonnaise
- 3/4 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp white vinegar
- 1 1/2 tsp sugar
- 1 tbsp Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, Parmesan, vinegar, sugar, Dijon mustard, Worcestershire sauce, onion powder, salt, and pepper until smooth.
- Cook the Pasta: Break spaghetti into 1–2 inch pieces. Cook until al dente according to package directions. Drain and let cool for 15 minutes.
- Assemble the Salad: In a large bowl, combine cooled pasta with red pepper, onion, cucumber, celery, and corn.
- Add the Dressing: Pour dressing over the salad and toss until evenly coated.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Pro Tips & Variations
- Make Ahead: This salad can be made 1–2 days in advance. The flavors deepen as it chills.
- Veggie Swap: Try adding shredded carrots, peas, or cherry tomatoes for extra crunch and color.
- Lighter Version: Use Greek yogurt instead of sour cream for a tangier, lighter dressing.
- Serving Idea: Garnish with fresh parsley or chives before serving for a pop of freshness.
