Confetti Salad

 There’s something about a good, creamy pasta salad that brings that comfort and nostalgia to the potluck table, and this Confetti Salad definitely falls into that category. Packed with crunchy veggies, tender pasta, and a tangy dressing, it’s a side dish that feels just as festive as its name. Whether you’re making it for a picnic, potluck, or simply to enjoy throughout the week, this recipe captures everything we love about a classic pasta salad, but with a fun new spaghetti spin!

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

¾ cup sour cream

½ 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

How to Make Confetti Salad

In a small bowl, combine all dressing ingredients and mix until fully incorporated.

Break pasta into 1-2 inch segments, then boil until al dente. Drain and allow to cool for 15 minutes.

Add cooled pasta to a large salad bowl and add red pepper, onion, cucumber, celery, and corn. Mix to combine.

Pour dressing over salad and toss until evenly coated.

Cover and chill salad for 1 hour before serving to allow flavors to develop.