Confetti Salad
Confetti Salad is a vibrant and refreshing pasta salad that brings color, texture, and flavor to the table. With crisp vegetables, tender pasta, and a creamy, tangy dressing, it’s a dish that feels both hearty and light. Perfect for potlucks, barbecues, or family dinners, it’s the kind of recipe that always draws people back for seconds.
Why People Will Love This Recipe
Colorful and festive – The bright mix of vegetables makes this salad as beautiful as it is delicious.
Crowd-pleasing flavor – Creamy dressing with a tangy kick pairs perfectly with pasta and fresh veggies.
Easy to prepare – Simple ingredients and straightforward steps make it stress-free to whip up.
Great for gatherings – It travels well, feeds a crowd, and is always a hit at picnics or parties.
Versatile – Can be customized with extra veggies, different pasta shapes, or lighter dressing alternatives.
Key Ingredients
Spaghetti – Broken into bite-sized pieces, it makes the salad easy to eat while soaking up the dressing.
Red bell pepper – Adds crunch, color, and natural sweetness.
Cucumber and celery – Bring refreshing crispness to balance the creaminess.
Corn – A touch of sweetness that rounds out the savory flavors.
Creamy dressing – A mix of mayo, sour cream, Parmesan, Dijon, and Worcestershire gives the salad tang, depth, and richness.
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
Cool pasta completely before mixing to prevent the dressing from separating.
Chill before serving – At least 1 hour in the fridge lets the flavors meld and the texture improve.
Don’t overcook the pasta – Slightly firm (al dente) pasta holds up best in creamy salads.
Adjust the dressing – If the salad thickens after chilling, stir in a splash of milk or an extra spoonful of sour cream to loosen.
Make-ahead friendly – Prepares well up to a day in advance, making it ideal for parties.
Nutrition Information
(per serving, approx. 1 of 8)
Calories: 315 kcal | Total Fat: 18 g | Saturated Fat: 6.5 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 28 mg | Sodium: 520 mg | Total Carbohydrates: 31 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 9 g
Frequently Asked Questions:
1. Can I use a different type of pasta instead of spaghetti?
Yes! Rotini, penne, or shells work beautifully and hold onto the dressing even better.
2. How long does Confetti Salad last in the fridge?
It stays fresh for 2–3 days when stored in an airtight container. Stir before serving as the dressing may settle.
3. Can I lighten the dressing?
Absolutely. Use Greek yogurt instead of sour cream, or light mayo to reduce calories while keeping it creamy.
4. Is this salad served as a side or main dish?
It’s versatile! Serve as a refreshing side dish or enjoy a larger portion as a light vegetarian main.
5. Can I make it ahead for a party?
Yes, it’s a great make-ahead dish. Prepare it a day in advance and chill until ready to serve.
6. Do I have to break the spaghetti before cooking?
It’s recommended—it makes the pasta bite-sized and easier to mix and eat in a salad.
7. How can I keep the vegetables crisp?
Dice them fresh and add just before mixing in the dressing. This keeps their crunch and bright flavor.
8. Can I use frozen corn instead of canned?
Yes. Just thaw and drain it well before adding to the salad.
9. What if my salad turns out too dry after chilling?
Add a spoonful of sour cream, mayo, or a splash of milk to loosen the dressing before serving.
10. How do I prevent the pasta from sticking together while cooling?
Toss the drained pasta with a drizzle of olive oil while it cools, or spread it on a tray to prevent clumping.