This is a classic, creamy Confetti Spaghetti Salad (sometimes called “Confetti Pasta Salad”), a perfect potluck dish. The name comes from the colorful, confetti-like diced vegetables.
Confetti Spaghetti Salad
Servings: 8-10 as a side dish
Salad Ingredients:
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1 (16 oz) package spaghetti, broken into thirds or quarters
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1 red bell pepper, diced
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½ red onion, diced
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1 large cucumber, seeds removed, diced
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3 stalks celery, diced
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1 (15 oz) can whole kernel corn, drained
Dressing Ingredients:
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½ cup mayonnaise
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¾ cup sour cream
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½ cup grated Parmesan cheese
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1 tablespoon white vinegar
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1 ½ teaspoons granulated sugar
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1 tablespoon Dijon mustard
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1 ½ teaspoons Worcestershire sauce
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1 teaspoon onion powder
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1 ½ teaspoons salt
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1 teaspoon black pepper
Instructions
1. Cook the Pasta:
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Bring a large pot of salted water to a boil. Break the spaghetti into shorter pieces (about 2-3 inches long) for easier mixing and eating.
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Cook the spaghetti according to package directions until al dente (firm to the bite). Drain and rinse immediately under cold water to stop the cooking and cool it down completely.
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Let the pasta drain very well in a colander, shaking off excess water. You can pat it dry with a paper towel if needed.
2. Prepare the Vegetables:
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While the pasta cooks, dice the red pepper, red onion, cucumber, and celery. Drain the can of corn.
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Place all vegetables in a very large mixing bowl.
3. Make the Dressing:
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In a separate medium bowl, whisk together all dressing ingredients: mayonnaise, sour cream, Parmesan, vinegar, sugar, Dijon mustard, Worcestershire sauce, onion powder, salt, and pepper. Whisk until smooth and fully combined.
4. Assemble the Salad:
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Add the completely cooled and drained spaghetti to the large bowl with the diced vegetables.
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Pour the dressing over the top.
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Using tongs or two large spoons, gently toss everything together until the pasta and vegetables are evenly coated with the dressing.
5. Chill and Serve:
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For best flavor, cover the bowl and refrigerate for at least 2 hours, or ideally overnight. This allows the pasta to absorb the dressing and the flavors to meld.
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Before serving, give the salad a good stir. Taste and adjust seasoning (salt/pepper) if needed.
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You can garnish with extra grated Parmesan or chopped fresh parsley.
Tips & Variations:
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Protein Add-Ins: Add chopped ham, pepperoni, salami, cooked shredded chicken, or chickpeas to make it a main dish.
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Vegetable Swaps/Additions: Try adding chopped black olives, diced tomatoes (seeds removed), shredded carrots, or frozen peas (thawed).
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Make Ahead: This salad keeps beautifully in the fridge for 3-4 days, making it perfect for meal prep.
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Texture: The Worcestershire sauce and Parmesan give it a rich, savory depth that complements the sweet corn and fresh veggies perfectly.