Confetti Salad

A vibrant and creamy pasta salad packed with colorful, crunchy vegetables and a tangy, savory dressing. Perfect for potlucks, picnics, or a make-ahead lunch.

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients

For the Salad:

• 1 (16 oz) package spaghetti

• 1 red bell pepper, diced

• ½ medium red onion, diced

• 1 large cucumber, diced

• 3 stalks celery, diced

• 1 (15 oz) can whole kernel corn, drained

For the Dressing:

• ½ cup mayonnaise

• ¾ cup sour cream

• ½ cup grated Parmesan cheese

• 1 tablespoon white vinegar

• 1 ½ teaspoons sugar

• 1 tablespoon Dijon mustard

• 1 ½ teaspoons Worcestershire sauce

• 1 teaspoon onion powder

• 1 ½ teaspoons salt

• 1 teaspoon black pepper

Instructions:

1. Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, grated Parmesan, white vinegar, sugar, Dijon mustard, Worcestershire sauce, onion powder, salt, and black pepper until smooth and fully combined. Set aside.

2. Cook the Pasta: Break the spaghetti into 1-2 inch pieces. Cook in a large pot of salted boiling water according to package directions until al dente. Drain well and rinse briefly with cool water to stop the cooking process. Allow to cool for about 15 minutes.

3. Combine Salad: In a very large bowl, combine the cooled pasta, diced red pepper, red onion, cucumber, celery, and drained corn.

4. Assemble the Salad: Pour the prepared dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.

5. Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Chef’s Tip: For best results, make this salad a few hours ahead or even the night before. The flavors improve as it chills.