Confetti pasta salad earns its name the second you lift the lid, with carrots, cranberries, and chicken scattered through tender penne like little bursts of color. It is the kind of bowl that feeds a crowd without keeping you in the kitchen, and the white balsamic Dijon dressing pulls it all together.
Why This Confetti Pasta Salad Belongs at Your Table
- Sweet, savory, and tangy flavors in every bite
- Comes together in one big bowl with simple steps
- Travels well for picnics, potlucks, and lunches
- The honey Dijon dressing whisks up in two minutes
This salad leans on contrast to keep things interesting, soft pasta against crunchy almonds and chewy dried fruit. Make it once and you will see why it disappears fast.
Chill the cooked pasta fully before tossing so the dressing clings instead of sliding off.
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Why You’ll Love This Confetti Pasta Salad
- The dried cranberries bring a gentle sweetness that plays off the sharp Dijon.
- Toasted slivered almonds add a nutty crunch you can taste in every forkful.
- This confetti pasta salad tastes even better after an hour in the fridge as the flavors settle.
Ingredient Notes
These are quick notes on what matters most, not a shopping list. You will find the exact measurements in the recipe card at the bottom of the post.
- Penne pasta holds the dressing in its ridges, so cook it just to al dente and chill it.
- Grilled chicken turns this into a full meal; leftover or rotisserie chicken works fine.
- White balsamic vinegar keeps the dressing light in color and softly sweet.
- Dijon mustard gives the dressing its tang and helps it emulsify.
- Dried cranberries and slivered almonds are the sweet and crunchy confetti.
For equipment, you only need a large mixing bowl, a small bowl or jar for the dressing, and a whisk. A sharp knife for the carrots and onion rounds it out.
How to Make Confetti Pasta Salad
Pulling this confetti pasta salad together is mostly chopping and tossing. The dressing is the only thing you actually whisk.
- Cook 1 pound of penne to al dente, drain, and chill until cold.
- Add the chicken, carrot, red onion, cranberries, and toasted almonds to a large bowl.
- Whisk the olive oil, balsamic, Dijon, and 2 teaspoons of honey until smooth.
- Pour the dressing over the salad and toss to coat, then season with salt and pepper.
To scale up for a party, this doubles cleanly; just keep the dressing ratio the same. You can build the salad ahead and chill it for up to 4 hours before serving so the flavors have time to meet.
Storage Options
This salad keeps nicely, which makes it a smart make-ahead dish. Store it covered and give it a quick toss before serving since the pasta soaks up dressing as it sits.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Add a splash of olive oil if it looks dry after 1 day in the fridge.
- Hold the almonds separately if prepping more than 1 day ahead to keep them crunchy.
Variations & Substitutions
This recipe is easy to bend to whatever you have on hand. Treat the dressing as your anchor and swap the mix-ins freely.
- Trade the chicken for chickpeas or white beans to make it meatless.
- Use pecans or pepitas in place of the almonds.
- Swap dried cherries or golden raisins for the cranberries.
- Add a handful of baby spinach or arugula for color and freshness.
What to Serve with Confetti Pasta Salad
Confetti pasta salad is a friendly partner for grilled and roasted mains. It rounds out a plate without competing for attention.
- Grilled chicken thighs or burgers off the grill.
- A simple green salad with lemon vinaigrette.
- Corn on the cob or grilled summer vegetables.
- Crusty bread or soft dinner rolls.
If you like building a whole spread of cold pasta dishes, try this chopped salad with a honey mustard dressing for variety. For something fancier, this lobster pasta salad makes a memorable centerpiece. Here are a few questions that come up most often.
Frequently Asked Questions
Can I make confetti pasta salad ahead of time?
Yes, and it benefits from it. Build it up to 4 hours ahead and chill, then toss again right before serving.
What can I use instead of white balsamic vinegar?
A regular balsamic works, though it will darken the dressing. Apple cider vinegar with a little extra honey is another option.
How do I keep the almonds crunchy?
Toast them and add them just before serving, or stir them in at the table if you are storing leftovers.
Once you have this one in your rotation, it becomes the dish people ask you to bring. Make a big bowl, keep some back for tomorrow’s lunch, and enjoy how the flavors keep getting better.
Confetti Pasta Salad with White Balsamic Dijon Dressing #Pastapalooza
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Ingredients
- 1 lb Dreamfields penne pasta cooked al dente and chilled
- 1.5 cups grilled chicken diced
- ½ cup carrot sliced thin
- ⅓ cup red onion diced
- ⅓ cup dried cranberries
- ¼ cup slivered almonds toasted
- ¼ cup olive oil
- 2 Tbsp flavored balsamic vinegar see notes
- 1 tbsp dijon mustard
- 2 tsp honey
- salt and pepper to taste
Instructions
- In a large bowl, combine all salad ingredients. Set aside.
- Prepare dressing by whisking together all dressing ingredients. Add salt and pepper to taste. Pour over salad and toss to coat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Unless I am blind I don’t see any reference to pasta in the ingredient list or the amount you used.Thanks
Nope, you’re not blind. I just updated the recipe. Thanks for pointing it out!