Confetti Salad

Ingredients

For the salad

Spaghetti – 1 package (16 ounces), broken into 1–2 inch pieces

Red bell pepper – 1, diced, for sweetness and color

Red onion – ½, diced, for sharp flavor and crunch

Cucumber – 1 large, diced, adds freshness and balance

Celery – 3 stalks, diced, for crisp texture

Whole kernel corn – 1 can (15–16 ounces), drained, for a touch of sweetness

For the dressing

Mayonnaise – ½ cup, creamy base

Sour cream – ¾ cup, adds tang and richness

Parmesan cheese – ½ cup, grated, for savory depth

White vinegar – 1 tablespoon, for brightness

Sugar – 1 ½ teaspoons, balances flavors

Dijon mustard – 1 tablespoon, for a mild tangy kick

Worcestershire sauce – 1 ½ teaspoons, adds umami complexity

Onion powder – 1 teaspoon, enhances flavor

Salt – 1 ½ teaspoons, or to taste

Black pepper – 1 teaspoon, freshly ground

Instructions

Step 1: Make the Dressing

In a medium bowl, whisk together the mayonnaise, sour cream, Parmesan, vinegar, sugar, Dijon mustard, Worcestershire sauce, onion powder, salt, and black pepper until creamy and smooth.

Set aside.

Step 2: Cook the Pasta

Break the spaghetti into 1–2 inch pieces.

Cook in a large pot of salted boiling water until al dente.

Drain well and allow the pasta to cool for about 15 minutes.

Step 3: Build the Salad

Place the cooled pasta in a large serving bowl.

Add the diced red bell pepper, red onion, cucumber, celery, and drained corn.

Toss gently to mix the vegetables evenly with the pasta.

Step 4: Dress the Salad

Pour the prepared dressing over the pasta mixture.

Stir until all ingredients are coated thoroughly.

Step 5: Chill and Serve

Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.

Serve cold and enjoy as a refreshing, colorful side dish.