Italian Confetti  Pasta Salad

Italian Confetti Pasta Salad

280 Reviews 6 Pics
Jeri Mortinson
Recipe by  Jeri Mortinson

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Cook pasta according to package directions. Rinse in cold water, and drain.
  2. 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.

Share It

Reviews (280)

Rate This Recipe
BECCI_F
162

BECCI_F

WARNING: DO NOT USE LOW FAT MAYONNAISE. I made it the first time with regular mayonnaise and it turned out to be the hit of the party! I couldn't find fresh basil so I even used dried. Then I decided to make it with low fat mayonnaise and it turned out horrible. Great recipe...

newmom
115

newmom

Excellent. This is really a full 5 star recipe.... easy, pretty, and yummy. I followed the recipe, except I used white wine vinegar (since I was out of red). I'm perplexed as to why some reviewers thought there was too much mayo. I hate too much salad dressing (always order it on the side!), but this only had a light coating. I'm wondering whether those people didn't use enough pasta. It calls for 2 cups of DRY pasta, which is actually an entire box, I believe (the box I used had 16 oz dry rotelle). Anyway, it's the best pasta salad I've ever had!

psi1497
91

psi1497

I made this salad for a baby shower I recently had and received great reviews for it. I used bow-tie pasta and added in blanched broccoli florets, seedless cucumbers, red, yellow, and green peppers as well as fresh Roma tomatoes. For the dressing, I used 1 cup of mayonnaise but added in about 3/4-1 cup of prepared zesty Italian dressing, along with the suggested ingredients. I too was afraid of the large amount of mayonnaise. Regardless, everything tasted great and it got better each day it was left-over. I would make it again because it was pretty looking.

More Reviews

Similar Recipes

Italian Pasta Salad I
(168)

Italian Pasta Salad I

Salsa Pasta Salad
(55)

Salsa Pasta Salad

Kathy's Delicious Italian Pasta Salad
(62)

Kathy's Delicious Italian Pasta Salad

Italian Tomato Pasta Salad
(42)

Italian Tomato Pasta Salad

Italian Pasta Veggie Salad
(18)

Italian Pasta Veggie Salad

Italian Pasta Salad
(21)

Italian Pasta Salad

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 354 cal
  • 18%
  • Fat
  • 30.9 g
  • 48%
  • Carbs
  • 17.7 g
  • 6%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 702 mg
  • 28%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Italian Pasta Salad I

>

next recipe:

Italian Tomato Pasta Salad