Confetti Pasta Salad

I get asked for this recipe every time I bring this cold pasta salad to any gathering so I thought I’d share it here as well.

This salad is great for a large crowd, potluck or anywhere you need to bring a dish to share. It is very economical to make at less than $1 per serving as it feeds well over 12 people as a side and looks so fresh with all the colorful veggies.

The ingredients can be found at any regular grocery store and most of them you may already have on hand in your pantry, fridge or freezer.

And don’t be afraid to change it up with what you already have on hand or have a preference for.

Put a pot of water over high heat and add the pasta when boiling. Meanwhile, chop up all your veggies and add to a GIANT bowl. This will come in handy when stirring everything later.

I prefer the veggies in this salad to be finely diced but it’s totally up to you to chop them however you like.

This is a trick I learned for frozen veggies when cooking any pasta dish: add them into the cooking pasta when there is less than a minute left and let it go for another minute or two to warm them through. Then just drain everything and add to the bowl!

This also makes for a perfect camping meal as you can prepare it ahead of time and just throw it in your cooler or RV fridge when you are packing to go!

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Confetti Pasta Salad

Yield: 12

Ingredients

• 1 box gluten-free pasta of choice (I use chickpea or red lentil pasta)
• ½ red onion, finely diced
• ½ large cucumber, seeded and finely diced
• 2 bell peppers of choice (green, yellow, orange or red), finely diced
• 1 - 10 oz container of cherry tomatoes, sliced in half lengthwise
• 1 carrot, grated
• 1 cup golden raisins
• ¾ bag of frozen peas
• ¾ bag of frozen corn
• 1.5 cup vegan or homemade mayo (1 – 12 oz jar)
• 2 tsp dill weed, dried
• 3 Tbsp white balsamic vinegar or champagne vinegar

Instructions

1. Bring a large pot of salted water to a boil over high heat. Once boiling, add pasta and cook according to package directions.
2. While pasta is cooking, dice veggies and add to an extra-large mixing bowl.
3. When the pasta is about 1 minute from being done add in the frozen peas and corn to the cooking pasta to warm the veggies through.
4. Drain and rinse pasta under cold water and add to the large bowl of diced veggies.
5. Add the mayo, dill and vinegar in with all the salad ingredients and stir until completely mixed.
6. Cover and refrigerate for at least two hours before serving.

Notes

Serve as a main dish or as a side to a sandwich.

Be sure to give the salad a good stir before serving as the dressing will settle in the bottom.

Store in the fridge covered for up to 4 days.

https://www.thetarnishedspoon.com/blog/confetti-pasta-salad