Confetti Salad

There’s something about a good, creamy pasta salad that brings 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, creamy 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—with a fun spaghetti twist!

Why You’ll Love This Recipe

🎉 Colorful & festive – Bright veggies make it pop on the table.
🥒 Crunch meets creamy – A mix of fresh vegetables with a smooth, tangy dressing.
🍝 Spaghetti spin – A unique take on pasta salad that always surprises guests.
🥗 Make-ahead friendly – Tastes even better after chilling.

Ingredients

Salad:

1 (16 oz) package spaghetti
1 red pepper, diced
½ red onion, diced
1 large cucumber, diced
3 stalks celery, diced
1 can whole kernel corn, drained

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

Make the dressing – In a small bowl, whisk together mayonnaise, sour cream, parmesan, vinegar, sugar, Dijon, Worcestershire, onion powder, salt, and pepper until smooth.
Cook the pasta – Break spaghetti into 1–2 inch pieces. Boil until al dente, drain, and let cool for 15 minutes.
Assemble the salad – In a large mixing bowl, combine cooled pasta with red pepper, onion, cucumber, celery, and corn. Toss gently.
Dress & chill – Pour dressing over the salad and toss until everything is evenly coated. Cover and refrigerate for at least 1 hour before serving to let the flavors blend.