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A creamy, colorful pasta salad loaded with fresh vegetables and a tangy dressing.
Print Recipe
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 16 ounces spaghetti, cooked and cooled
  • 1 medium red bell pepper, diced
  • 0.5 medium red onion, diced
  • 1 large cucumber, diced
  • 3 stalks celery, diced
  • 1 can whole kernel corn, drained
  • 0.5 cup mayonnaise
  • 0.75 cup sour cream
  • 0.5 cup grated Parmesan cheese
  • 1 tablespoon white vinegar
  • 1.5 teaspoons sugar
  • 1 tablespoon Dijon mustard
  • 1.5 teaspoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1.5 teaspoons salt
  • 1 teaspoon black pepper

Equipment

  • large pot
  • mixing bowl

Method
 

  1. Cook spaghetti according to package directions. Drain and cool completely.
  2. Dice all vegetables and place in a large bowl.
  3. Whisk together all dressing ingredients until smooth.
  4. Add pasta and dressing to vegetables and toss until well coated.
  5. Cover and chill before serving.

Nutrition

Calories: 320kcalCarbohydrates: 34gProtein: 9gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 540mgPotassium: 320mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 12mgIron: 10mg

Notes

Chill before serving for best flavor.

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