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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/confetti-salad-recipe/