Confetti Salad Recipe

Introduction

Confetti Salad is a vibrant and refreshing pasta salad packed with colorful veggies and a creamy, tangy dressing. It’s perfect as a side dish for picnics, barbecues, or a light lunch. Quick to make and full of flavor, this salad always delights.

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 teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Step 1: In a small bowl, combine all the dressing ingredients and mix well until fully incorporated.
2. Step 2: Break the spaghetti into 1 to 2 inch segments. Boil in salted water until al dente, then drain and allow to cool for about 15 minutes.
3. Step 3: Transfer the cooled pasta to a large salad bowl. Add the diced red pepper, red onion, cucumber, celery, and drained corn. Mix gently to combine.
4. Step 4: Pour the dressing over the salad and toss until everything is evenly coated.
5. Step 5: Cover the salad and chill it in the refrigerator for at least 1 hour to allow the flavors to meld before serving.

Tips & Variations

• For extra crunch, add chopped nuts like almonds or walnuts just before serving.
• Substitute sour cream with Greek yogurt for a lighter dressing.
• Add fresh herbs such as parsley or dill to brighten the flavor.
• Use tri-color pasta to enhance the visual appeal of the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the dressing may settle. This salad is best served chilled but can be brought to room temperature if preferred. Avoid freezing, as the creamy dressing may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad benefits from chilling for at least an hour to let the flavors develop. It can be made a day in advance and stored in the refrigerator.

What can I use if I don’t have Worcestershire sauce?

If you don’t have Worcestershire sauce, a splash of soy sauce mixed with a small amount of vinegar can provide a similar savory depth.

Confetti Salad Recipe

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4.5 from 142 reviews

This vibrant Confetti Salad is a colorful and refreshing pasta salad packed with crunchy vegetables and coated in a creamy, tangy homemade dressing. Perfect for potlucks, picnics, or a light lunch, this salad combines tender spaghetti with diced red pepper, onion, cucumber, celery, and sweet corn, all tossed in a flavorful mayo and sour cream-based dressing enriched with parmesan, Dijon mustard, and Worcestershire sauce.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad

• 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, combine mayonnaise, sour cream, grated parmesan cheese, white vinegar, sugar, Dijon mustard, Worcestershire sauce, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are fully incorporated and the dressing is smooth.
2. Cook the Pasta: Break the spaghetti into 1-2 inch segments. Bring a large pot of salted water to a boil and cook the pasta segments until al dente, about 8-10 minutes. Drain the pasta and spread it out to cool for 15 minutes to prevent clumping.
3. Combine Salad Ingredients: In a large salad bowl, add the cooled spaghetti pieces along with diced red pepper, red onion, cucumber, celery, and drained whole kernel corn. Toss gently to mix all the vegetables with the pasta evenly.
4. Toss with Dressing: Pour the prepared dressing over the pasta and vegetable mixture. Toss carefully but thoroughly until every piece is evenly coated with the creamy dressing.
5. Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill. Serve cold or at room temperature as a delightful side or light meal.

Notes

• Breaking the spaghetti into smaller segments helps the pasta mix better with the vegetables and makes the salad easier to eat.
• Allowing the salad to chill for an hour enhances the flavor absorption of the dressing into the pasta and veggies.
• For a lighter version, substitute the mayo and sour cream with Greek yogurt.
• Make sure the pasta is fully cooled before tossing to prevent the dressing from melting or becoming runny.
• Feel free to add fresh herbs like parsley or chives for added freshness and color.

Keywords: Confetti Salad, Pasta Salad, Summer Salad, Spaghetti Salad, Vegetable Salad, Picnic Salad, Party Salad, Cold Salad