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Confetti Spaghetti Salad

Tender Spaghetti, crunchy colorful veggies and a creamy tangy dressing.
Course: Side Dish, spaghetti, vegetarian dish
Cuisine: American
Author: Catherine's Plates

Equipment

  • cutting board & sharp knife
  • measuring cup & spoons
  • large pot
  • strainer
  • large mixing bowl
  • medium bowl with whisk
  • spatula

Ingredients

  • 1 (16oz) package dry regular spaghetti broken into large pieces
  • 6 mini sweet peppers, diced small
  • 1/2 medium red onion, diced small
  • 2 ribs celery, diced small
  • 1 medium cucumber, diced small
  • 1/2 - 1 can corn, drained
  • 1/4 cup black olives, drained and diced
  • 1/4 jar roasted red peppers, diced

Dressing

  • 1/2 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup finely grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 2 tsp dried parsley
  • 1 TBS white distilled vinegar
  • 2 tsp white granulated sugar
  • 1/2 TBS mustard

Instructions

  • Break dry uncooked spaghetti into large pieces. In large pot of salted boiling water cook broken spaghetti until tender per directions on back of spaghetti package. Drain and run cold water over spaghetti until cooled.
    NOTE: add 1/2 TBS salt to boiling water to cook spaghetti for flavor.
    NOTE: add ice cubes to drained spaghetti before running water over it to cool faster.
  • Place cooled cooked spaghetti into a large mixing bowl. Add diced peppers, onion, cucumber and celery on top of spaghetti. Add drained corn, diced olives, and roasted red peppers on top of spaghetti.
  • In a medium bowl mix all "Dressing" ingredients together and pour over the spaghetti and vegetables in large mixing bowl. Using tongs, mix all ingredients together until spaghetti and vegetables are well coated with dressing.
  • Enjoy right away or chill for a few hours to bring flavors together. Bring to a potluck or other occasion.