Confetti Salad
There’s something about a good, creamy pasta salad that brings that comfort and nostalgia to the potluck table, and this Confetti Salad definitely falls into that category. Packed with crunchy veggies, tender pasta, and a tangy dressing, it’s a side dish that feels just as festive as its name. Whether you’re making it for a picnic, potluck, or simply to enjoy throughout the week, this recipe captures everything we love about a classic pasta salad, but with a fun new spaghetti spin!
What I love about this salad is its perfect balance of tender noodles and crisp, fresh veggies. Red pepper, cool cucumber, sweet corn, and crunchy celery come together for a dish that’s both hearty and refreshing. The red onion adds just the right kick, while the parmesan dressing ties it all together with its savory, tangy notes. It’s the kind of dish that has you sneaking extra bites straight from the fridge.
The best part? This salad actually gets better as it chills. Giving it an hour in the fridge allows all those flavors to meld and so the pasta can absorb even more flavor. Serve it alongside grilled chicken, burgers, or just as a simple lunch– it’s guaranteed to disappear quickly. This Confetti Pasta Salad is proof that simple ingredients can create something truly delicious!
Servings: 8
Approx. 4–5 WW Points per serving
Ingredients
- 12 oz whole-wheat spaghetti, cooked and cooled
- 1 red bell pepper, diced
- ½ red onion, finely diced
- 1 large cucumber, diced
- 3 celery stalks, diced
- 1 cup corn kernels, drained
- ¼ cup light mayonnaise
- ¾ cup fat-free sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 tablespoon Dijon mustard
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the spaghetti according to package directions. Drain, rinse under cold water, and cool completely.
- In a large bowl, combine the spaghetti, bell pepper, red onion, cucumber, celery, and corn.
- In a separate bowl, whisk together the light mayonnaise, fat-free sour cream, Parmesan, vinegar, sugar, Dijon mustard, Worcestershire sauce, onion powder, salt, and pepper.
- Pour the dressing over the spaghetti mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
- Toss again just before serving.
WW tip: For an even lower-point version, use fat-free Greek yogurt instead of sour cream and reduce the Parmesan to 2 tablespoons.
