Confetti Pasta Salad, an Easy Side That’s Been Called “Perfect”

I tinker with ingredients when I need a quick side and this recipe is one of the results. After tasting it, my Bonus Son said, “Whatever you did to make this salad, you need to write it down. It’s perfect.” 

So I did write it down, way back in 2017, and published it here. I made the salad this weekend, using bowtie pasta instead of small shells, and I’m reposting, because it’s such a great summer side dish. I also like my picture better—I guess I’ve improved as a food stylist in the interim. 😊

The kitchen has improved, too! Don’t judge me for the ugly pink tile in the prep photos from the original 2017 post; the kitchen has been renovated since then and the pink tile is gone, gone, gone. If you’re interested, the before and after pics are here: Glover Gardens Kitchen 2.0: It’s Been A Minute, So Here Are The “After” Pictures (Finally!!!)

The original name of the recipe was Confetti Shells Pasta Salad, but I realized that since it can use any small pasta, we don’t need to reference the pasta shape in the title.

Confetti Pasta Salad

Cooking Time: About 30 Minutes; Serves: 6-8

Ingredients

• 8 ounces small pasta shells, bowtie or other small pasta, uncooked
• 1/2 small red onion, chopped
• 1/2 c. finely diced yellow bell pepper
• 1/3 c. roasted red peppers in oil, chopped, oil reserved
• 1/2 c. coursely chopped very ripe tomatoes
• 1 1/2 c. petite frozen peas (they’ll thaw in the salad)
• 1/2 cup chopped cheese (small cubes); mozzarella or gouda is quite nice OR mozzarella pearls, cut in half

Dressing

• 3 tbsp oil from roasted peppers
• 2 tbsp capers
• 3 tsp red wine vinegar
• 1 clove garlic, minced
• Sea salt and freshly ground pepper
• Optional: 1 tbsp fresh basil, roughly chopped, with several leaves saved for garnishing

Cooking Instructions

Gather all ingredients, chopping, dicing and measuring as indicated.  Prepare the pasta according to the directions on the package; drain. Combine all ingredients for dressing in a small bowl. Combine the rest of the ingredients in a large bowl and toss with the dressing. Add salt and pepper to taste. Let it sit for a at least a half hour before serving for the flavors to “marry” and the peas to thaw, or refrigerate if you’re not serving until later. Stir before serving.

Note: Add grilled chicken breast or shrimp to make this a main attraction rather than a side salad.

Join Me in the (Old, Pink) Kitchen

A Good Traveler

This is an excellent dish for a potluck, as it travels well and tastes great at room temperature. I was delighted to hear that my niece who lives in Washington, D.C. brought it to a July 4th gathering, making it with gluten-free pasta. She said it was a hit with her friends. She’s made it twice now, once with mozzarella pearls and once with smoked gouda, and her vote in the cheese competition is for the gouda. Here’s a pic of the dish from her kitchen.

And here’s my latest, perhaps a bit heavy on the peas, but hey, they’re healthy and colorful! We brought the salad to a house concert and I was happy to see that it was enjoyed by the other guests. I used smoked gouda as recommended by my niece and it was delicious.

Drop me a line in the comments if you make this, and let me know how much your friends and family love you for it. 😀

©️ 2025, Glover Gardens