There’s something magical about a creamy pasta salad — it’s nostalgic, refreshing, and always a crowd-pleaser. This Confetti Salad truly lives up to its name, with vibrant vegetables, tender pasta, and a tangy, creamy dressing that brings everything together beautifully. Perfect for picnics, cookouts, or meal prep, it’s festive, flavorful, and fun to make!
Step 1: Gather Your Ingredients
You’ll need:
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8 oz pasta (rotini, bowtie, or shells work best)
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1 cup diced bell peppers (a mix of colors for a “confetti” look)
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½ cup shredded carrots
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½ cup sweet corn kernels (fresh, canned, or frozen)
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½ cup peas (fresh or frozen)
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½ cup cherry tomatoes, halved
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½ cup diced cucumbers (optional)
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½–¾ cup mayonnaise or Greek yogurt
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2 tablespoons vinegar or lemon juice
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1 teaspoon Dijon mustard
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Salt, pepper, and a pinch of sugar to taste
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente. Drain, rinse with cold water, and set aside to cool. Cooling the pasta prevents the salad from becoming mushy and keeps it light and refreshing.
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