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.