Confetti Salad
Confetti Salad is the kind of dish that turns an ordinary table into a celebration — a bright, colorful mix of crisp vegetables, tender pasta, and a creamy, tangy dressing that ties everything together.
Every bite delivers a playful contrast of textures: the snap of cucumbers and celery, the sweetness of corn and red pepper, and the cool richness of the dressing clinging to each piece of pasta. It’s refreshing but satisfying, simple yet surprisingly layered, and always a crowd-pleaser.
Whether served at picnics, potlucks, or weeknight dinners, this vibrant salad brings a joyful burst of flavor and color to every gathering.
Why People Will Love Confetti Salad Recipe
A celebration of color and texture:
Every forkful brings a lively mix of crunchy vegetables, tender pasta, and creamy dressing — a dish that’s as fun to look at as it is to eat.
Balanced flavors that feel refreshing yet satisfying:
The crisp freshness of cucumber and celery, the sweetness of corn and bell pepper, and the gentle sharpness of red onion all come together under a rich, tangy dressing that feels indulgent without being heavy.
A versatile crowd-pleaser for any occasion:
Perfect for potlucks, barbecues, lunches, picnics, or make-ahead meals — it travels well, holds up beautifully, and always disappears from the bowl.
Easy to customize for personal tastes:
Add protein, swap veggies, or adjust the dressing — the recipe welcomes creativity, making it accessible for different diets and preferences.
The kind of dish that gets better as it chills:
As the salad rests, the flavors meld, the dressing settles into the pasta, and the whole dish becomes even more harmonious — making leftovers just as irresistible as the first serving.
Key Ingredients
Spaghetti (broken into small pieces) – The unexpected pasta choice that gives this salad its playful character. Light, tender, and satisfying, it absorbs the creamy dressing beautifully while still allowing the vegetables to shine.
Red Bell Pepper – A burst of sweetness and vibrant color, adding crunch and a fresh contrast that brightens every bite.
Red Onion – Sharp, aromatic, and slightly spicy, it cuts through the creaminess and adds depth without overpowering the dish.
Cucumber & Celery – Crisp, cooling vegetables that bring refreshing balance and clean texture, preventing the salad from feeling heavy.
Whole Kernel Corn – Naturally sweet and juicy, it adds pops of sunshine-like flavor throughout the bowl, enhancing the “confetti” effect.
Creamy Dressing (mayo, sour cream & Parmesan) – The luscious backbone of the salad, combining tang, richness, and umami to coat every ingredient with a silky finish.
Dijon Mustard & Worcestershire Sauce – Subtle but important flavor enhancers that introduce complexity, gentle acidity, and savory depth.
Expert Tips:
Salt the pasta water generously — it sets the foundation.
Because the pasta is the backbone of the salad, seasoning it well during cooking ensures every bite tastes balanced and never bland, even after chilling.
Cool the pasta completely before adding the dressing.
Warm pasta will absorb the dressing too quickly, causing it to thicken, clump, or dry out. Letting it cool ensures the dressing coats each piece smoothly and evenly.
Dice the vegetables uniformly for the best “confetti” effect.
Small, consistent pieces create visual harmony and make every forkful balanced, colorful, and easy to eat.
Use fresh, crisp vegetables for maximum crunch.
This salad relies heavily on texture. Fresh cucumbers, firm celery, and vibrant peppers will hold up better and stay crisp even after several hours in the fridge.
Let the salad chill long enough for the flavors to meld.
Refrigerating for at least 1 hour (ideally 2–4 hours) allows the dressing to settle into the pasta and the vegetables to soften slightly, creating a more cohesive, flavorful salad.
Taste and adjust seasoning right before serving.
Cold salads often need a touch more salt, pepper, or vinegar to brighten flavors once chilled. A small final adjustment makes a big difference.
Use high-quality Parmesan for deeper umami.
Freshly grated Parmesan brings a savory richness that elevates the entire dressing, giving it more character and balance.
Add delicate vegetables at the end if making ahead.
If prepping the salad a day early, stir in cucumbers or any softer ingredients just before serving to keep them crisp and vibrant.
Confetti Salad
Ingredients
For the salad
Spaghetti – 1 package (16 ounces), broken into 1–2 inch pieces
Red bell pepper – 1, diced, for sweetness and color
Red onion – ½, diced, for sharp flavor and crunch
Cucumber – 1 large, diced, adds freshness and balance
Celery – 3 stalks, diced, for crisp texture
Whole kernel corn – 1 can (15–16 ounces), drained, for a touch of sweetness
For the dressing
Mayonnaise – ½ cup, creamy base
Sour cream – ¾ cup, adds tang and richness
Parmesan cheese – ½ cup, grated, for savory depth
White vinegar – 1 tablespoon, for brightness
Sugar – 1 ½ teaspoons, balances flavors
Dijon mustard – 1 tablespoon, for a mild tangy kick
Worcestershire sauce – 1 ½ teaspoons, adds umami complexity
Onion powder – 1 teaspoon, enhances flavor
Salt – 1 ½ teaspoons, or to taste
Black pepper – 1 teaspoon, freshly ground
Instructions
1. Prepare the dressing
In a small mixing bowl, whisk together the mayonnaise, sour cream, Parmesan cheese, vinegar, sugar, Dijon mustard, Worcestershire sauce, onion powder, salt, and black pepper until smooth and well blended. Set aside.
2. Cook the pasta
Break the spaghetti into 1–2 inch pieces.
Cook in a large pot of salted boiling water until al dente.
Drain well, then let cool for about 15 minutes.
3. Combine the salad
Place the cooled pasta in a large serving bowl.
Add the red pepper, red onion, cucumber, celery, and drained corn.
Toss gently to combine.
4. Add the dressing
Pour the prepared dressing over the pasta mixture.
Stir until everything is evenly coated.
5. Chill and serve
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve cold and enjoy.
Important Notes When Making Confetti Salad
Pasta shape and size matter more than you think.
Breaking the spaghetti into short pieces creates the signature “confetti” feel. If the pieces are too long, the salad becomes messy; too short, and the dressing won’t cling properly. Aim for consistent 1–2 inch lengths.
The salad tastes best after it chills and settles.
Because the dressing is creamy and flavorful, it needs time to penetrate the pasta and meld with the vegetables. An hour is good, but 2–4 hours gives a noticeably more unified and polished flavor.
Vegetable moisture can thin the dressing.
Cucumbers, celery, and bell peppers naturally release water over time. Dice them right before mixing, and pat the cucumbers dry if they’re extra watery to keep the dressing creamy, not runny.
Balance of acidity and sweetness is key.
The vinegar adds brightness while the small amount of sugar smooths out sharp edges. Adjust both to taste — some batches of vegetables are naturally sweeter or more acidic.
The dressing thickens as it chills.
Don’t worry if the mixture looks slightly loose when first stirred together. Once refrigerated, the Parmesan, mayo, and sour cream firm up into a velvety coating.
Seasoning changes once the salad gets cold.
Cold temperatures mute flavors. Before serving, taste again and consider adding a pinch of salt, an extra grind of pepper, or a splash of vinegar to bring everything back to life.
Use fresh, firm vegetables only.
Soft cucumbers, spongy peppers, or limp celery will dilute the crunch that makes this salad shine. Fresh produce ensures the dish stays vibrant and crisp even after chilling.
Don’t overmix the salad.
The spaghetti is delicate once cooked and cooled. Gentle tossing helps keep the pasta from breaking and preserves the beautiful confetti look.
How to Enjoy Confetti Salad After Cooking:
Serve it fully chilled for the best texture and flavor.
Confetti Salad is at its peak when cold — the pasta firms slightly, the vegetables stay crisp, and the creamy dressing settles into a smooth, cohesive coating. Allow at least 1–2 hours in the fridge before enjoying.
Pair it with grilled meats for a balanced meal.
Its refreshing crunch complements smoky grilled chicken, pork chops, ribs, or steak. The bright vegetables and creamy dressing act like a cooling counterpoint to charred, savory proteins.
Use it as a vibrant potluck or picnic centerpiece.
The salad holds up exceptionally well outdoors or on buffet tables. Because it doesn’t wilt quickly, it stays attractive and delicious for hours — perfect for gatherings.
Enjoy it alongside sandwiches or burgers.
Its crisp, tangy, creamy profile makes it a great alternative to coleslaw or potato salad. Add it to a lunch plate with a turkey sandwich, sliders, or even a grilled cheese.
Serve it in small bowls as a refreshing starter or side.
The bright flavors open the palate and pair effortlessly with almost any main dish, from BBQ to roasted chicken to seafood.
Make it a light standalone meal.
Add protein such as shredded chicken, diced ham, salami strips, chickpeas, or boiled eggs. The salad transforms into a complete lunch that’s satisfying, balanced, and full of texture.
Store leftovers for quick grab-and-go bites.
Confetti Salad holds well in the fridge for 2–3 days. Portion it into small containers for easy lunches, snacks, or side dishes throughout the week.
Refresh the flavor before eating again.
As the salad sits, the dressing absorbs into the pasta. Before serving leftovers, stir in a splash of vinegar, a spoonful of sour cream, or a sprinkle of Parmesan to bring the brightness back.
Nutrition Information
For your Confetti Salad
Values are based on a typical 1-cup serving, using the full dressing and standard ingredient amounts
Calories: 310 kcal | Total Fat: 17.4 g | Saturated Fat: 5.1 g | Monounsaturated Fat: 6.2 g | Polyunsaturated Fat: 3.1 g | Cholesterol: 22 mg | Sodium: 430–580 mg (depending on added salt & Parmesan) | Total Carbohydrates: 34.8 g | Dietary Fiber: 2.4 g | Sugars: 5.6 g | Protein: 7.8 g
Frequently Asked Questions:
Can I make Confetti Salad the day before serving?
Yes — in fact, it often tastes better the next day. The flavors meld, the dressing settles into the pasta, and the vegetables stay crisp if stored properly. Just give it a quick stir before serving and adjust seasoning if needed.
How do I keep the salad from becoming watery?
Vegetables like cucumbers and peppers release moisture over time. To prevent a watery salad, pat the cucumbers dry, drain the corn thoroughly, and mix the dressing in just before chilling the salad.
Can I use a different type of pasta instead of broken spaghetti?
Absolutely. Small shapes like rotini, shells, elbows, or ditalini all work well. However, broken spaghetti gives the salad its signature texture and “confetti” appearance.
Is there a lightened-up version of the dressing?
Yes. You can replace part of the mayo or sour cream with Greek yogurt, use reduced-fat sour cream, or cut back on Parmesan. The flavor will remain creamy and tangy while reducing calories and fat.
How long does Confetti Salad last in the fridge?
When stored in an airtight container, it stays fresh for 2–3 days. The pasta may absorb some dressing over time, so you may want to stir in a spoonful of sour cream or vinegar to refresh the flavor before serving again.
Why do I need to break the spaghetti into small pieces?
Breaking the spaghetti into 1–2 inch pieces ensures the salad has its signature “confetti” texture. Smaller pieces let the dressing coat evenly and make the salad easy to eat without long strands tangling together.
Should I rinse the pasta after cooking?
Yes. Unlike hot pasta dishes, cold pasta salads benefit from rinsing. Rinsing stops the cooking process, cools the pasta quickly, removes excess starch, and prevents the pieces from sticking together when you add the dressing.
How do I keep the vegetables crisp even after chilling?
Chop the veggies right before mixing and use firm, fresh produce. For cucumbers, remove any excess moisture by patting them dry. This prevents sogginess and helps maintain crunch for hours.
Can I lighten the dressing without losing flavor?
Definitely. Substitute half the mayo or sour cream with Greek yogurt, or add an extra splash of vinegar and a bit more Dijon for brightness. This keeps the dressing creamy while reducing richness.
What if the dressing becomes too thick after chilling?
Cold temperatures naturally thicken creamy dressings. If the salad feels too dense, stir in 1–2 teaspoons of vinegar, a splash of milk, or a spoonful of sour cream to loosen the texture and brighten the flavor before serving.