Dessert

Confetti Salad Recipe

Bylilan Sage October 21, 2025October 21, 2025

Introduction

Confetti Salad is a colorful and refreshing pasta salad perfect for picnics, potlucks, or a light meal. It combines crunchy vegetables with a creamy, tangy dressing that brings all the flavors together beautifully.

A clear glass bowl filled with a creamy pasta salad showing one main layer made of long, thin spaghetti coated in a light cream sauce, mixed with small chunks of green cucumber, red bell pepper, yellow corn, and purple onion, giving a colorful mix through the creamy noodles; two wooden spatulas are lifting the salad, the texture looks fresh and slightly glossy. The bowl sits on a white marbled surface with a hint of a yellow striped cloth beneath it. Photo taken with an iphone --ar 4:5 --v 7

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 teaspoon salt
1 teaspoon black pepper

Instructions

Step 1: In a small bowl, combine all dressing ingredients and mix until fully incorporated.
Step 2: Break the spaghetti into 1-2 inch segments, then boil in salted water until al dente. Drain and allow to cool for 15 minutes.
Step 3: Add the cooled pasta to a large salad bowl along with the diced red pepper, red onion, cucumber, celery, and drained corn. Mix to combine.
Step 4: Pour the dressing over the salad and toss until everything is evenly coated.
Step 5: Cover the salad and chill for 1 hour before serving to allow the flavors to develop.

Tips & Variations

Use rotini or bow-tie pasta instead of spaghetti for a fun twist and easier mixing.
For a lighter version, substitute half the mayo with Greek yogurt.
Add chopped fresh herbs like parsley or dill for extra brightness.
Include diced tomatoes or olives for more color and flavor variety.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed chilled but can be served at room temperature if preferred.

How to Serve

A close-up of a clear glass bowl filled with a mixed pasta salad. The dish has three main layers: long, pale yellow spaghetti noodles as the base, a layer of small, colorful chopped vegetables including green celery, red bell peppers, diced cucumbers, red onions, and bits of yellow corn spread throughout, and a creamy white dressing coating the pasta and vegetables evenly. The colors are bright and fresh, with the vegetables adding pops of green, red, purple, and yellow against the pale noodles and creamy sauce. The bowl sits on a white marbled surface, giving a clean and fresh look to the presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can make the salad up to a day in advance. Chilling it allows the flavors to meld beautifully, making it even tastier.

Can I use a different type of vinegar?

White vinegar is recommended for its clean, sharp flavor, but apple cider vinegar or lemon juice can be used as a substitute for a slightly different tang.