Confetti Pasta Salad
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Confetti Pasta Salad

Servings 8
Author Melissa Sperka

Ingredients

  • 8 oz dry pipette pasta
  • Dressing:
  • 2 cups Miracle Whip or mayonnaise
  • 1/3 cup buttermilk
  • 1 Tbsp apple cider vinegar
  • 1-2 Tbsp sugar [or sweetener to your taste]
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt [more or less to taste]
  • 1/4 tsp celery salt
  • 1/4 tsp white pepper or black pepper to taste
  • Mix-ins:
  • 1/2 cup cucumber diced
  • 1/2 cup red onion diced
  • 1/2 pint cherry tomatoes halved
  • 1/2 cup each red orange & green pepper, diced
  • 2 Tbsp chopped parsley or basil

Instructions

  • Cook the pipette pasta in salted boiling water per the instructions on the box until al dente. Drain well.
  • In a medium mixing bowl, whisk together the ingredients for the dressing.
  • Toss the cooked pasta with the dressing and chopped veggies. Stir until evenly coated.
  • Chill thoroughly then stir and adjust the dressing adding more if needed for creaminess before serving.
  • Serve chilled.