Christmas Pasta Salad Recipe

This vibrant Christmas Pasta Salad is made with al dente mezze rigatoni, tender-crisp broccoli florets, sweet roasted red peppers, and pearl mozzarella balls, all tossed in a vibrant homemade spinach-almond pesto. The result is a stunning mosaic of emerald and ruby hues, offering a delightful crunch and a creamy, herbaceous coating that tastes as bright and festive as it looks. It is the ultimate festive side dish for your holiday buffet, providing a fresh, zesty counterpoint to heavy winter roasts for the whole family.

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Christmas Pasta Salad Ingredients

For the Pasta & Mix-ins:

1 pound mezze rigatoni: Or any short tubular pasta that holds sauce well.
2 heads broccoli (about 1 1/2 pounds): Cut into bite-sized florets.
2 roasted red peppers: Drained and sliced into strips for a sweet, smoky flavor.
1/2 cup sun-dried tomatoes: Packed in oil, drained, and thinly sliced for a concentrated burst of umami.
8 ounces small mozzarella balls (pearls): Creamy, milky bites that balance the acidity.
2 tablespoons white wine vinegar: Adds a final zip of brightness.

For the Spinach-Almond Pesto:

1/3 cup plus 2 tablespoons olive oil: Use high-quality extra virgin oil for the best flavor.
1 1/2 cups baby spinach: Provides the deep green color and nutrients.
1/2 cup freshly grated Parmesan: Adds salty, nutty depth.
1/4 cup almonds: Blanched or slivered, for body and texture.
1/4 cup packed fresh basil leaves: For that classic aromatic pesto scent.
Juice of 1 lemon (about 3 tablespoons): Keeps the pesto bright green and cuts the richness.
2 tablespoons chopped fresh chives: Plus more for garnish.

How To Make Christmas Pasta Salad Recipe

Blanch the broccoli: Bring a large pot of generously salted water to a rolling boil. Prepare a large bowl filled with ice and cold water. Drop the broccoli florets into the boiling water and cook for just 2 minutes. You want them crisp-tender and shockingly bright green. Remove immediately with a slotted spoon and plunge into the ice water to stop the cooking and lock in that vibrant color. [Visual]
Cook the pasta: Return the water in the pot to a boil. Add the rigatoni and cook according to the package directions until al dente (firm to the bite). Drain well in a colander and transfer to a large mixing bowl. Toss the hot pasta with 2 tablespoons of olive oil to coat evenly—this prevents sticking. Refrigerate for about 10 minutes until cooled completely.
Blitz the pesto: While the pasta cools, combine the remaining 1/3 cup olive oil, baby spinach, Parmesan, almonds, basil, lemon juice, chives, and 1/4 cup water in a blender. Puree on high speed until the sauce is completely smooth and looks like a creamy, emerald green emulsion. [Visual]
Assemble the salad: Pour the bright green pesto over the cooled pasta. Add the drained broccoli, sliced roasted red peppers, sun-dried tomatoes, mozzarella pearls, white wine vinegar, and 1 teaspoon of salt.
Toss and chill: Gently toss everything together until the pasta and vegetables are evenly coated in the dressing. Transfer to a decorative serving bowl and sprinkle with extra chopped chives. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld before serving. [Visual]

Recipe Tips

Don’t overcook the broccoli: The key to this salad is the texture. Mushy broccoli will ruin the fresh crunch. Two minutes is usually plenty of time.
Cool the pasta properly: If you mix the mozzarella pearls into hot pasta, they will melt and become stringy. Ensure the pasta is cool to the touch before assembling.
Toast the almonds: For an extra layer of flavor, briefly toast the almonds in a dry skillet before adding them to the blender. It amplifies the nutty profile of the pesto.
Make it ahead: This salad actually tastes better after sitting for an hour, making it perfect for holiday entertaining. The pasta absorbs the zesty lemon and basil notes as it sits.

What To Serve With Christmas Pasta Salad

Holiday Ham: The acidity of the lemon and vinegar cuts through the saltiness of a glazed ham perfectly.
Roast Beef: The herbal notes in the pesto complement red meat beautifully.
Crusty Bread: Use a baguette to scoop up any leftover pesto sauce from the bowl.
Grilled Chicken: Add sliced grilled chicken breast directly into the bowl to turn this side dish into a complete main course.

How To Store Christmas Pasta Salad

Refrigerate: Store leftovers in an airtight container in the refrigerator. It will keep fresh for up to 3 days. If the pasta absorbs too much sauce, toss with a little extra olive oil or lemon juice before serving.
Reheat / Serve: This salad is best served chilled or at room temperature. Do not heat it, or the fresh vegetables will wilt and the cheese will melt.
Freeze: Freezing is not recommended. The texture of the mozzarella and the fresh vegetables will deteriorate and become watery upon thawing.

Christmas Pasta Salad Nutrition Facts

Calories: 380 kcal
Fat: 18g
Carbohydrates: 42g
Protein: 12g
Fiber: 4g

Nutrition information is estimated per serving and may vary based on ingredients used.

FAQs

Can I make this nut-free?

Yes, absolutely. You can omit the almonds entirely or substitute them with sunflower seeds or pine nuts. If you have a severe nut allergy, pumpkin seeds (pepitas) also work well for texture.

Can I use jarred pesto instead?

In a pinch, yes. However, store-bought pesto often lacks the spinach and lemon brightness of this specific recipe. If using jarred, try blending in a handful of fresh spinach and extra lemon juice to mimic the fresh flavor.

Is this recipe gluten-free?

The sauce and vegetables are naturally gluten-free. To make the entire dish gluten-free, simply swap the rigatoni for your favorite gluten-free pasta shape, such as brown rice penne or chickpea pasta.