👩🍳 Directions
1. Create the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, grated Parmesan, white vinegar, sugar, Dijon mustard, Worcestershire sauce, onion powder, salt, and pepper. Continue whisking until the mixture is completely smooth and creamy. Set aside to allow the flavors to meld.
2. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Break the spaghetti into short pieces directly into the pot (or do this beforehand on a cutting board). Cook according to package directions until al dente. Drain well and let it cool for about 15 minutes; it’s best to dress the pasta when it’s no longer steaming hot.
3. Combine the Salad
In a large mixing bowl, place the cooled pasta. Add the diced red bell pepper, red onion, cucumber, celery, and drained corn.
4. Toss with Creamy Goodness
Pour the prepared dressing over the pasta and vegetables. Using a large spoon or spatula, toss everything together until every piece of pasta and every veggie is evenly and gloriously coated.
5. Chill to Perfection
For the best flavor, cover the bowl and refrigerate the salad for at least one hour before serving. This chilling time allows the pasta to absorb the dressing and the flavors to fully develop. Serve cold and enjoy the crunch!
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