Confetti Salad — A Colorful Celebration in Every Bite
Creamy, nostalgic, and tender — a pasta salad that feels like sunshine in a bowl.
There are recipes that arrive like old friends — familiar, comforting, and instantly warming. This Confetti Salad is one of those. It’s bright and playful in appearance, quietly luxurious in its creaminess, and utterly dependable when you need a pretty, make-ahead side dish that everyone will love.
Why I Love This Recipe
I adore how this salad feels both modern and nostalgic. It reminds me of sunny potlucks and backyard barbecues where laughter is loud and food is shared from big bowls. But it’s been given a little update: instead of elbow macaroni, tender pieces of broken spaghetti soak up the dressing beautifully, and the vegetables stay crisp and joyful. It’s simple, yet thoughtful — just like the best kind of hospitality.
Ingredients
Salad Base
- 1 (16 oz) package spaghetti — broken into 1–2 inch pieces
- 1 red bell pepper, diced
- ½ red onion, diced (or substitute 2 scallions for a milder touch)
- 1 large cucumber, peeled if you prefer, diced
- 3 stalks celery, diced
- 1 can whole kernel corn, drained (or 1½ cups fresh/frozen)
Creamy Dressing
- ½ cup mayonnaise
- ¾ cup sour cream (or Greek yogurt for a tangy swap)
- ½ cup finely grated Parmesan cheese
- 1 tablespoon white vinegar
- 1½ teaspoons sugar
- 1 tablespoon Dijon mustard
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- 1½ teaspoons kosher salt (adjust to taste)
- 1 teaspoon freshly ground black pepper
Step-by-Step Directions
Cook the Pasta
- Bring a large pot of water to a rolling boil. Salt generously — the water should taste like the sea. Add the broken spaghetti and cook until just tender (al dente). This usually takes 8–10 minutes depending on the brand.
- Drain the pasta and immediately rinse under cold water until completely cool. Swirl it well to remove excess water; warm pasta will absorb too much dressing and become mushy.
Prep the Veggies & Dressing
- In a large bowl, combine the diced red pepper, red onion (or scallions), cucumber, celery, and drained corn.
- In a separate bowl, whisk together mayonnaise, sour cream, Parmesan, white vinegar, sugar, Dijon, Worcestershire, onion powder, salt, and pepper until silky and smooth.
Assemble & Chill
- Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the salad and toss gently until every piece is kissed with the creamy dressing.
- Taste, and adjust seasoning — sometimes a touch more salt or a little extra vinegar brightens things up.
- Cover and refrigerate for at least 1 hour before serving (overnight is even better). The chilling allows the flavors to sing together and the dressing to thicken slightly.
Helpful tips:
- Keep it crisp: don’t overcook the spaghetti — a gentle toothsome bite holds up best.
- Balance flavors: the sugar in the dressing is subtle, meant to balance the tang; if you prefer less, start with 1 tsp and taste.
- Dairy swap: use Greek yogurt for a lighter, tangier dressing — familiar, but fresher.
Variations & Little Luxuries
I love making this salad slightly different each summer. Here are a few of my favorite ways to add personality:
- Cheese whisper: fold in ½ cup shredded cheddar or crumbled feta for creamier complexity.
- Protein pick-me-up: add shredded rotisserie chicken, diced ham, or canned tuna to make it a main-course salad.
- Herbal lift: a tablespoon of finely chopped dill or a handful of fresh parsley brightens each forkful.
- Zesty riff: a squeeze of lemon or a teaspoon of finely grated lemon zest gives a fresh lift that’s irresistible.
- Veggie swap: snap peas, halved cherry tomatoes, or shredded carrot all play beautifully here.
Make-Ahead & Storage
This salad is practically made for planning. Prepare it the night before and let it rest in the fridge — it becomes even more harmonious the next day. Store in an airtight container for up to 4 days. If it tightens up in the fridge, stir in a splash of milk or a little extra sour cream before serving to loosen the dressing.
Serving Ideas — When You Want to Make It Special
Serve this alongside grilled lemon chicken, a tray of charred vegetables, or a platter of warm garlic rolls. For a pretty presentation, pile the salad in a large glass bowl and garnish with a scatter of chopped herbs and a light dusting of Parmesan. It’s simple, pretty, and perfect for sharing.
A Little Closing Note (From My Kitchen to Yours)
Food for me is memory and comfort stitched together. This Confetti Salad is sunshine in a bowl — an easy celebration you can make any day of the week. Whether it’s bringing smiles at a potluck or simply sitting down with a chilled plate for a quiet lunch on the porch, I hope it gives you the same small happiness it gives me.