Confetti Pasta Salad

sherry fry


I was given a version of this salad in the 80's by a woman I worked with. I have taken it to many get togethers and everyone inquires about the recipe. It is best is made the day before so that the flavors meld together. You can add items or delete any of the "added" items you would like. The original recipe called for black olives but I have found most people don't like them so I put in green olives. I also omit the green pepper in my version because "we don't get along".


★★★★★ 1 vote

15 - 20
45 Min
15 Min
Stove Top


  • 1 lb
    pasta of choice
  • 3/4 c
  • 3/4 c
  • 3/4 c
  • 1 can(s)
    tomato soup
  • 1 can(s)
    kernel corn
  • 1 pkg
    grape tomatoes
  • 1 can(s)
    garbanzo beans
  • 1 large
    red pepper
  • 1 large
    green pepper
  • 1 large
  • 1 can(s)
    black olives

How to Make Confetti Pasta Salad


  1. Cook pasta per package instructions.
  2. While pasta is cooking, mix together the next 4 ingredients and set aside.
  3. Chop peppers and onion. Drain and rinse garbanzo beans and corn. Drain olives. Cut tomatoes in half.
  4. Once pasta is cooked and drained put into large bowl, add all other ingredients and stir! It is best if let to set over night in the fridge.

Printable Recipe Card

About Confetti Pasta Salad

Course/Dish: Pasta Salads
Other Tag: Quick & Easy

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