Christmas Pasta Salad

This pasta salad brings festive colors to any holiday table with its red sun-dried tomatoes and green arugula. It’s a simple cold salad that comes together quickly, using mostly store-bought ingredients.

With just 15 minutes of prep and 15 minutes of cooking, you can have a generous side dish ready for a potluck or family dinner. It’s a fresh, flavorful addition to a rich holiday meal.

Why will you love Christmas Pasta Salad?

Rinsing the cooked pasta in cold water is key. It stops the cooking immediately, ensuring the pasta doesn’t get mushy, and it washes away excess starch so the salad isn’t gummy.

Using both pesto and Italian dressing creates a simple vinaigrette with lots of flavor without needing a long list of ingredients. The combination is tangy, herby, and savory.

Waiting to add the fresh arugula until just before serving keeps the greens crisp and vibrant. If you add them too early, they will wilt in the dressing.

Christmas Pasta Salad Ingredients

• Pasta: Bow-tie pasta is a classic choice for its festive shape, but any short pasta like rotini, penne, or fusilli will work well.

• Sun-Dried Tomatoes: Use tomatoes packed in oil for the best flavor and texture. Be sure to drain them well before chopping.

• Mozzarella: Small mozzarella balls, often called ‘ciliegine’, are the easiest to use. If you can only find a large ball, just dice it into bite-sized pieces.

• Pesto: A good quality store-bought basil pesto saves a lot of time and effort. Feel free to use your favorite homemade version if you have it.

• Balsamic Glaze: This is a thick, sweet syrup, not the same as balsamic vinegar. You can find it in most grocery stores near the vinegars.

Exact quantities are in the recipe card below.

How to Make Christmas Pasta Salad

Step 1: Cook and Cool the Pasta

Start by boiling the pasta in salted water until it’s al dente. Drain it well, then rinse it under cold running water to cool it down completely. This step is important for a good pasta salad texture.

Step 2: Mix the Dressing and Prepare Ingredients

While the pasta cooks, you can prepare the other components. In a bowl, just whisk together the pesto and Italian dressing. Then, chop your sun-dried tomatoes and kalamata olives.

Step 3: Assemble the Salad

In a large bowl, combine the cooled pasta with the tomatoes, olives, and mozzarella balls. Pour the dressing over the top and toss until everything is coated. Right before serving, fold in the arugula and add a drizzle of balsamic glaze.

What to Serve with Christmas Pasta Salad

This pasta salad pairs well with simple main courses like roasted chicken, baked fish, or a holiday ham.

Helpful Tricks for Christmas Pasta Salad

For the best flavor, let the salad sit for about 20 minutes after tossing to allow the pasta to absorb the dressing.

If making ahead, prepare the salad without the arugula and balsamic glaze. Store in the fridge, then fold in the arugula and drizzle with glaze just before serving.

The pasta will absorb some dressing as it sits. If it seems dry, you can add another splash of Italian dressing to loosen it up.

How to Store and Freeze Christmas Pasta Salad

Store leftovers in an airtight container in the refrigerator for up to 3 days. The arugula may wilt. This salad does not freeze well.

Christmas Pasta Salad Recipe FAQs

Can I make this pasta salad ahead of time?

Yes, you can assemble the salad up to a day in advance but leave out the arugula and balsamic glaze. Store it covered in the refrigerator. Just before serving, stir in the arugula and drizzle with the glaze.

What other kinds of pasta can I use?

Any short, sturdy pasta shape works. Rotini, fusilli, and penne are great options because their ridges and holes catch the dressing well.

How can I make this recipe vegan?

To make it vegan, use a dairy-free pesto (many brands are naturally vegan, just check the label for cheese) and substitute the mozzarella with a plant-based alternative or omit it.

Christmas Pasta Salad

Bow-tie pasta is tossed with pesto, sun-dried tomatoes, fresh mozzarella, and arugula for a festive, easy-to-make side dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine American

Servings 8 servings

Ingredients

  

• 1 lb bow-tie pasta (farfalle) 450 g
• 3/4 cup basil pesto 180 ml
• 1/2 cup Italian dressing 120 ml
• 1 cup oil-packed sun-dried tomatoes drained and roughly chopped, about 200 g
• 1 cup small mozzarella balls (ciliegine) halved, about 150 g
• 1 cup pitted kalamata olives roughly chopped, about 150 g
• 2 cups fresh baby arugula about 60 g
• Balsamic glaze for drizzling

Instructions

 

• Bring a large pot of salted water to a boil. Add the bow-tie pasta and cook according to package directions until al dente.
• Drain the pasta in a colander and immediately rinse with cold water. This stops the cooking process and cools the pasta down. Set aside.
• In a small bowl, whisk together the basil pesto and Italian dressing until well combined.
• In a large serving bowl, add the cooled pasta, chopped sun-dried tomatoes, halved mozzarella balls, and chopped kalamata olives.
• Pour the pesto dressing mixture over the pasta and toss gently to coat everything evenly.
• Just before serving, gently fold in the fresh arugula. Be careful not to overmix, as the arugula can bruise.
• Drizzle a generous amount of balsamic glaze over the top of the salad right before you bring it to the table.

Notes

For the best flavor, let the salad sit for about 20 minutes after tossing to allow the pasta to absorb the dressing.

If making ahead, prepare the salad without the arugula and balsamic glaze. Store in the fridge, then fold in the arugula and drizzle with glaze just before serving.

The pasta will absorb some dressing as it sits. If it seems dry, you can add another splash of Italian dressing to loosen it up.

Keyword christmas pasta salad, holiday, pasta salad, side dish, vegetarian