Confetti Macaroni Salad Recipes

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CONFETTI MACARONI SALAD



Confetti Macaroni Salad image

Make and share this Confetti Macaroni Salad recipe from Food.com.

Provided by Bugeah

Categories     Vegetable

Time 56m

Yield 8 serving(s)

Number Of Ingredients 19

1 tablespoon cider vinegar
1 cup buttermilk
1 tablespoon lemon juice
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
salt and pepper, to taste
1 lb elbow macaroni
1/2 cup peas (fresh or frozen)
1/2 red bell pepper, seeded and diced
1/2 orange bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 small sweet onion, diced
2 celery ribs, diced
1/2 English cucumber, diced
1 small yellow squash, diced
1/2 cup radish, diced

Steps:

  • Make dressing: In a bowl, whisk together vinegar, buttermilk, lemon juice, oil, garlic, mustard, parsley, and dill. Season with salt and pepper.
  • Bring a large pot of salted water to a boil. Cook macaroni for about 10 minutes, or as package label directs. Stir in peas 2 minutes before end of cooking time. Drain; rinse under cold water until cool.
  • In a large bowl, toss macaroni, vegetables, and dressing.

Nutrition Facts : Calories 279.9, Fat 4.7, SaturatedFat 0.8, Cholesterol 1.2, Sodium 56.9, Carbohydrate 49.3, Fiber 3.5, Sugar 5.6, Protein 9.7

CONFETTI MACARONI SALAD



Confetti Macaroni Salad image

The bits of bright red and green in this easy macaroni salad remind me of fun confetti. The inspiration for the dish came from a recipe I found in a church cookbook when I was a young writer responsible for a newspaper's food section. -Renee Page, Rochelle, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 11

1 package (16 ounces) uncooked elbow macaroni
1-1/2 cups mayonnaise
3 tablespoons cider vinegar
1 tablespoon prepared mustard
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 medium sweet red pepper, chopped
1 celery rib, chopped
4 green onions, chopped
1 jar (4 ounces) diced pimientos, drained
3/4 teaspoon poppy seeds

Steps:

  • Cook macaroni according to package directions; drain. Rinse with cold water and drain well., In a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper. Add macaroni and remaining ingredients; toss to coat. Refrigerate, covered, 2 hours or until cold.

Nutrition Facts : Calories 243 calories, Fat 16g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 342mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CONFETTI MACARONI SALAD



Confetti Macaroni Salad image

Provided by Its All About The Yummy

Number Of Ingredients 12

16oz ditalini pasta
½ cup mayonnaise
½ cup plain greek yogurt
2 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon sugar
1 tablespoon salt (for pasta water)
½ teaspoon salt
2 stalkes celery, finely diced
1 small red onion, finely diced
1 orange bell pepper, seeds and veins removed. Finely diced
1 cup cheddar cheese, small chunks

Steps:

  • Cook pasta according to the package directions. As soon as the water starts to boil prior to adding the pasta add salt. Once pasta is cooked drained and set aside to cool.
  • In a medium bowl whisk together mayonnaise, yogurt, vinegar, mustard, sugar, and salt. Set aside.
  • Once pasta is completely drained and completely cooled pour pasta into a large bowl. Slowly pour the dressing mixture over pasta to help separate the pasta. Add as much of the dressing as you see fit.
  • Now add in the rest of the ingredients and stir to combine.
  • Store in refrigerator for up to 3 days.

RHONDA'S CONFETTI SPAGHETTI PASTA SALAD



Rhonda's Confetti Spaghetti Pasta Salad image

A healthy summer pasta salad.

Provided by LittleRedHen

Categories     Tuna Salad

Time 1h

Yield 8

Number Of Ingredients 10

1 (16 ounce) package spaghetti, broken into 1-inch pieces
2 tomatoes, diced
1 red onion, diced
1 large cucumber, diced
4 stalks celery, diced
2 cups imitation crabmeat, diced
1 (5 ounce) can tuna, drained
2 cups creamy salad dressing
1 teaspoon minced garlic, or to taste
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 9 to 11 minutes. Drain and run under cold water.
  • Mix tomatoes, onion, cucumber, celery, crabmeat, and tuna in a bowl; add spaghetti. Stir in salad dressing and garlic; season with salt and black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 30 minutes.

Nutrition Facts : Calories 460.7 calories, Carbohydrate 59.8 g, Cholesterol 31.8 mg, Fat 17.3 g, Fiber 3.1 g, Protein 14.9 g, SaturatedFat 2.3 g, Sodium 846.4 mg, Sugar 14.2 g

ITALIAN CONFETTI PASTA SALAD



Italian Confetti Pasta Salad image

This recipe is so easy to make, and always such a hit! It is great for backyard barbecues. For best results, chill overnight.

Provided by Jeri Mortinson

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Yield 6

Number Of Ingredients 10

1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 ½ tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
½ cup chopped yellow bell pepper
½ cup sliced black olives

Steps:

  • Cook pasta according to package directions. Rinse in cold water, and drain.
  • In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 17.7 g, Cholesterol 13.9 mg, Fat 30.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.6 g, Sodium 702.4 mg, Sugar 2.1 g

COLD CONFETTI PASTA SALAD



Cold Confetti Pasta Salad image

Not only does this salad look beautiful it is also delicious, it's great to serve at a get-together. Plan ahead this salad needs to chill for a minumum of 4 hours before serving, all ingredients amounts may be adjusted to taste and the complete recipe may be doubled, prep time includes chilling time, feel free to add to the salad ingredients ;-)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 15

6 cups coloured rotini pasta (cooked, drained and rinsed under cold water)
1 1/2 cups chopped cooked ham
1 small red bell pepper, seeded and chopped
1 small yellow bell pepper, seeded and chopped
1 large plum tomato, chopped
1 small red onion, chopped
3/4 cup frozen peas, thawed
1/2 cup crumbled blue cheese (or use 1 cup finely cubed cheddar cheese) or 1/2 cup feta cheese (or use 1 cup finely cubed cheddar cheese)
fresh ground black pepper (to taste)
salt (to taste if needed)
1 1/2 cups mayonnaise
1/4 cup prepared Hidden Valley® Original Ranch® Dressing (can use more, or use favorite brand ranch dressing)
2 tablespoons red wine vinegar
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt)
2 teaspoons minced fresh garlic (or use 1 teaspoon garlic powder, or to taste)

Steps:

  • In a large glass bowl mix together all salad ingredients except the salt and pepper.
  • In a small bowl combine the dressing ingredients until well blended; pour over the salad and toss to combine.
  • Season with black pepper and salt if desired to taste.
  • If the mixture seems dry add in a little more mayonnaise.
  • Cover and refrigerate for a minumu of 4 hours.

Nutrition Facts : Calories 831.8, Fat 35.8, SaturatedFat 8.3, Cholesterol 58.1, Sodium 717.8, Carbohydrate 99.8, Fiber 4.9, Sugar 8.3, Protein 27.4

CONFETTI SPAGHETTI SALAD



Confetti Spaghetti Salad image

The time-saving secret to this pretty salad? When pasta is almost done, toss frozen veggies in the same pot to heat until tender.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h25m

Yield 8

Number Of Ingredients 5

1 package (7 oz) spaghetti, broken into thirds
2 cups frozen mixed vegetables
1/4 cup coarsely chopped red onion
1 medium tomato, chopped
1/2 cup Italian dressing

Steps:

  • Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well.
  • In medium bowl, gently toss cooled cooked spaghetti and vegetables, and remaining ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g

CONFETTI TORTELLINI SALAD



Confetti Tortellini Salad image

After sampling a similar pasta salad at a market in Florida, I came home to develop my own version. This recipe is as close to the original as anything I've ever tried.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups refrigerated or frozen cheese tortellini
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
2 medium carrots, cut into 1/4-inch slices
2 tablespoons thinly sliced green onions
1 garlic clove, minced
1/4 cup grated Parmesan cheese
1/2 cup Italian salad dressing
1/4 teaspoon hot pepper sauce

Steps:

  • Ina large saucepan, cook tortellini according to package directions; drain. In a large bowl, combine the tortellini, vegetables and garlic. Sprinkle with cheese. Combine the salad dressing and hot pepper sauce; pour over salad and toss gently. Cover and refrigerate until serving.

Nutrition Facts : Calories 189 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 516mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

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