Confetti Salad Recipe

Introduction

Confetti Salad is a vibrant and refreshing pasta salad packed with crisp vegetables and a creamy, tangy dressing. Perfect for potlucks or a light meal, this colorful dish combines simple ingredients for a flavorful experience.

Ingredients

• 1 (16 oz) package spaghetti
• 1 red pepper, diced
• 1/2 red onion, diced
• 1 large cucumber, diced
• 3 stalks celery, diced
• 1 can whole kernel corn, drained
• Dressing:
• 1/2 cup mayo
• 3/4 cup sour cream
• 1/2 cup grated parmesan cheese
• 1 tablespoon white vinegar
• 1 1/2 teaspoons sugar
• 1 tablespoon dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 1/2 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. Step 1: In a small bowl, combine all dressing ingredients and mix until fully incorporated.
2. Step 2: Break pasta into 1-2 inch segments, then boil in salted water until al dente. Drain and allow to cool for 15 minutes.
3. Step 3: Add cooled pasta to a large salad bowl along with diced red pepper, onion, cucumber, celery, and corn. Mix to combine evenly.
4. Step 4: Pour dressing over the salad and toss until everything is evenly coated.
5. Step 5: Cover and chill the salad for 1 hour before serving to allow flavors to develop.

Tips & Variations

• For a lighter option, substitute half the mayo with Greek yogurt.
• Add chopped fresh herbs like parsley or dill for extra freshness.
• Use gluten-free pasta if needed to accommodate dietary restrictions.
• Include diced avocado just before serving for a creamy texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Toss gently before serving. This salad is best served chilled but should be eaten within a few days to keep the vegetables crisp and the dressing fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Confetti Salad in advance?

Yes, this salad can be made up to a day ahead and chilled. Allowing it to sit helps flavors meld, but avoid adding delicate ingredients like avocado until serving time.

Can I use other vegetables?

Absolutely! Feel free to swap or add other crunchy vegetables like carrots, snap peas, or cherry tomatoes to suit your taste or what you have on hand.

Confetti Salad Recipe

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★★★★★

4.7 from 91 reviews

Confetti Salad is a vibrant and creamy pasta salad loaded with fresh vegetables like red pepper, cucumber, celery, and sweet corn. Tossed in a tangy and rich parmesan-based dressing, this colorful and refreshing dish is perfect for picnics, potlucks, or as a side salad for any meal. The pasta is boiled to al dente perfection, then chilled to absorb the flavors of the zesty dressing, creating a delightful medley of textures and flavors.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 1 (16 oz) package spaghetti
• 1 red pepper, diced
• 1/2 red onion, diced
• 1 large cucumber, diced
• 3 stalks celery, diced
• 1 can whole kernel corn, drained

Dressing

• 1/2 cup mayonnaise
• 3/4 cup sour cream
• 1/2 cup grated parmesan cheese
• 1 tablespoon white vinegar
• 1 1/2 teaspoons sugar
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Prepare the dressing: In a small bowl, whisk together mayonnaise, sour cream, grated parmesan cheese, white vinegar, sugar, Dijon mustard, Worcestershire sauce, onion powder, salt, and black pepper until the mixture is smooth and fully incorporated.
2. Cook the pasta: Break spaghetti into 1-2 inch segments. Bring a large pot of salted water to a boil. Add pasta pieces and cook until al dente, about 8-10 minutes. Drain the pasta and let it cool at room temperature for 15 minutes.
3. Combine salad ingredients: Transfer the cooled pasta into a large salad bowl. Add diced red pepper, red onion, cucumber, celery, and drained corn. Gently mix to evenly distribute the vegetables throughout the pasta.
4. Toss with dressing: Pour the prepared dressing over the salad ingredients. Toss thoroughly to ensure every piece of pasta and vegetable is coated with the creamy dressing.
5. Chill and serve: Cover the salad bowl and place it in the refrigerator for at least 1 hour to allow the flavors to meld and the salad to chill. Serve cold as a refreshing side dish or light main course.

Notes

• Breaking the spaghetti into smaller pieces helps make the salad easier to eat and evenly distributes the pasta.
• Allowing the salad to chill for at least one hour enhances the flavor absorption and texture.
• For a lighter version, substitute mayonnaise with Greek yogurt.
• Feel free to add additional fresh herbs like parsley or dill for extra freshness.
• This salad is perfect for make-ahead meals and can be stored covered in the refrigerator for up to 2 days.

Keywords: Confetti Salad, pasta salad, creamy dressing, summer salad, vegetable salad, easy side dish