A vibrant, creamy take on classic pasta salad—ideal for potlucks, picnics, or easy weekday lunches.
This Confetti Pasta Salad blends comfort and fun with every bite. Tender spaghetti, crisp vegetables, and a tangy, savory dressing come together in a colorful, crowd-pleasing dish that’s as cheerful as it is flavorful.
Perfect for meal prep or serving a group, it’s a versatile salad that never disappoints.
🧾 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 cheese
- 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
1️⃣ Prepare the Dressing
In a small bowl, whisk together all dressing ingredients until smooth. Set aside.
2️⃣ Cook the Pasta
Break spaghetti into shorter pieces. Boil until al dente, then drain and let cool for about 15 minutes.
3️⃣ Mix the Salad
In a large bowl, combine the cooled pasta with bell pepper, onion, cucumber, celery, and corn.
4️⃣ Add the Dressing
Pour the creamy dressing over the salad and toss to coat evenly.
5️⃣ Chill & Serve
Cover and refrigerate for at least 1 hour to let flavors meld. Serve cold and enjoy!
