Confetti Salad

🌈 Confetti Salad
Ingredients:
2 cups cooked pasta (small shapes like rotini, shells, or ditalini work great)
1 cup sweet corn (fresh, canned, or thawed frozen)
1 cup cherry tomatoes, diced
1 cup cucumber, diced
1 cup bell peppers (red, yellow, or orange), diced
½ cup red onion, finely chopped
½ cup shredded carrots
½ cup shredded cheese (cheddar or mozzarella – optional)
¼ cup fresh parsley or cilantro, chopped

Dressing:
½ cup mayonnaise (or Greek yogurt for lighter version)
2 Tbsp sour cream
2 Tbsp olive oil
2 Tbsp apple cider vinegar (or lemon juice)
1 Tbsp Dijon mustard
1 tsp sugar or honey
Salt & black pepper to taste

Instructions:
1. Cook pasta according to package directions. Drain and rinse under cold water.

2. In a large bowl, combine pasta, corn, tomatoes, cucumber, peppers, onion, and carrots.

3. In a small bowl, whisk together all dressing ingredients until smooth.

4. Pour dressing over the salad and toss to coat evenly.

5. Stir in shredded cheese and fresh parsley.

6. Chill for at least 30 minutes before serving to let flavors blend.



---
✨ This salad is bright, crunchy, and creamy – like a rainbow in a bowl! You can also add beans, diced ham, chicken, or boiled eggs if you want to make it more hearty.