Confetti Salad
This Confetti Salad is cold, creamy, crunchy, and loaded with colorful vegetables and short pieces of spaghetti. A tangy Parmesan dressing makes it a refreshing make-ahead side dish that gets even better after chilling.
Ingredients
- 1 (16-ounce) package spaghetti broken into 1- to 2-inch pieces
- 1 red pepper diced
- 1/2 red onion diced
- 1 large cucumber diced
- 3 stalks celery diced
- 1 can whole-kernel corn drained really well
- 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
- In a small bowl, stir together the mayonnaise, sour cream, grated Parmesan, white vinegar, sugar, Dijon mustard, Worcestershire sauce, onion powder, salt, and black pepper until completely smooth and the Parmesan is worked through the dressing.
- Break the spaghetti into short pieces, about 1 to 2 inches each, then bring a pot of water to a boil and cook the spaghetti until al dente, being careful not to overcook it.
- Drain the pasta well, then let it cool for 15 minutes so the hot noodles do not make the creamy dressing slick.
- Add the cooled spaghetti to a large salad bowl, then add the diced red pepper, red onion, cucumber, celery, and well-drained corn and gently toss everything together.
- Pour the dressing over the salad and toss until the pasta and vegetables are evenly coated, turning from the bottom of the bowl so the dressing reaches everything.
- Cover the bowl and chill the salad for 1 hour before serving so the flavors mellow and the pasta takes on the tangy dressing.
Notes
Keep Confetti Salad covered in the refrigerator for a few days. It is especially good on the first and second day; stir well before serving leftovers since some dressing may settle at the bottom. Do not reheat this salad.
Nutrition
Calories: 285kcal
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