Cook spaghetti noodles according to package directions. Drain, rinse under cold water, and let cool.
In a large bowl, combine mayonnaise, sour cream, vinegar, sugar, salt, pepper, and garlic powder. Mix until smooth.
Add cooled spaghetti and all chopped vegetables to the bowl. Toss gently until everything is evenly coated.
Sprinkle in fresh parsley or chives and toss again.
Chill in the fridge for at least 30 minutes before serving to allow flavors to meld.
Serve cold, and enjoy the creamy, colorful, confetti-like salad! 🎉
💡 Tips
For a lighter version, swap half or all of the mayonnaise for Greek yogurt.
Add shredded cheddar, diced cooked chicken, or cubed ham for a heartier salad.
This salad keeps well in the fridge for 2–3 days — great for make-ahead meals!
If you want, I can also give you a party-ready version with extra color and crunch, including bell peppers, olives, and shredded cheese — perfect for entertaining. Would you like me to do that?
