There is something so cheerful about a big bowl of pasta salad dressed up in red and green. Every forkful brings a little bit of everything: tender spirals of pasta, crisp-tender broccoli, juicy cherry tomatoes, chewy cranberries, and soft little pearls of mozzarella, all glossy with a tangy, slightly sweet vinaigrette that smells of garlic and herbs. It tastes fresh and bright, which is exactly what you want next to all the rich holiday food.
This is the salad I make when the oven is already packed with ham, rolls, and casseroles. It needs only one pot on the stove, it is happy to sit in the fridge overnight, and it travels beautifully to office parties, cookie swaps, and potluck dinners. Serve it cold or at room temperature, and it holds up on a buffet table for hours without wilting or turning soggy.
SaveI first threw this together on a busy Christmas Eve when I realized our table had a dozen beige dishes and not a single green thing in sight. My kids called it the confetti salad, and now it has its own spot on our holiday menu every single year. If you love an easy recipe that looks like you worked much harder than you did, this one is for you.
Christmas Pasta Salad
Ingredients
Pasta Salad
Honey Dijon Vinaigrette
Instructions
- Make the vinaigrette
In a jar with a tight lid, combine the olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, Italian seasoning, 1/2 teaspoon kosher salt, and black pepper. Seal and shake hard for about 30 seconds until the dressing looks creamy and fully blended. Set it aside so the garlic and herbs can flavor the oil while you prepare everything else.
- Boil the pasta water
Fill a large pot with about 5 quarts of water, add 1 tablespoon kosher salt, and bring it to a rolling boil over high heat. While the water heats, fill a large bowl with ice water and set it next to the stove for the broccoli.
- Cook the rotini
Add the rotini to the boiling water and stir right away so the spirals do not stick together. Cook according to the package directions until just al dente, usually 9 to 11 minutes. The pasta should be tender with a slight bite in the center, since it will soften a little more as it soaks up the dressing.
- Blanch the broccoli
During the last 2 minutes of the pasta cooking time, drop the broccoli florets into the same pot. This quick dip turns them bright green and crisp-tender while taking off their raw edge. Keep an eye on them so they do not go soft.
- Drain and shock
Drain the pasta and broccoli together in a colander. Use a slotted spoon or tongs to pull out the broccoli and plunge it into the ice water for 2 minutes to stop the cooking and lock in the color. Rinse the pasta under cold running water, tossing it with your hands until it feels cool all the way through, then shake the colander well to remove extra water.
- Dry everything well
Drain the broccoli from the ice bath and spread it on a clean kitchen towel along with the pasta for a few minutes, patting gently. Removing the water keeps the vinaigrette from becoming diluted and helps it cling to every spiral.
- Prep the vegetables
While the pasta dries, dice the red bell pepper into small, even pieces about the size of a pea, halve the cherry tomatoes, finely dice the red onion, and chop the parsley. If the red onion tastes very sharp, soak it in cold water for 5 minutes and pat it dry to mellow the bite.
- Combine the salad
Transfer the pasta and broccoli to a large mixing bowl. Add the bell pepper, cherry tomatoes, drained mozzarella pearls, dried cranberries, red onion, and most of the parsley, saving about 1 tablespoon for garnish.
- Dress and toss
Shake the vinaigrette again and pour about three quarters of it over the salad. Toss gently with a large spoon or spatula until everything is evenly coated and the colors are mixed throughout. Keep the remaining dressing covered in the jar for later.
- Chill and finish
Cover the bowl and refrigerate for at least 1 hour so the pasta can absorb the flavors. Just before serving, toss the salad with the reserved vinaigrette to bring back its shine, taste and add a pinch more salt or pepper if needed, and sprinkle the reserved parsley over the top.
Substitutions and variations
- Swap the mozzarella pearls for 4 ounces of crumbled feta if you prefer a saltier, tangier bite.
- Use gluten-free rotini to make the salad gluten-free, but rinse it well since gluten-free pasta can turn sticky as it cools.
- Replace the broccoli with 2 cups of blanched green beans cut into 1-inch pieces or 1 cup of thawed frozen peas for a different shade of green.
- Add 4 ounces of diced salami or pepperoni for a heartier salad that can stand in as a light main dish.
- Use pomegranate arils instead of dried cranberries for juicy, jewel-like pops of red and a less sweet finish.
Chloe's tips
- Cook the pasta just to al dente, never past it, because soft pasta turns mushy once it sits in the dressing.
- Holding back some of the vinaigrette is the secret to a salad that looks freshly dressed even after a night in the fridge.
- Cut the bell pepper and tomatoes close to the size of the rotini so every bite has a little of everything.
- Pat the mozzarella pearls dry before adding them so their brine does not water down the dressing.
- Serve the salad in a wide, shallow bowl to show off the red and green colors on your holiday table.
How to store it
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To make ahead, assemble the salad up to 24 hours in advance and keep the reserved vinaigrette separately, then toss it in right before serving.
- The pasta absorbs dressing as it sits, so refresh leftovers with a drizzle of olive oil and a splash of red wine vinegar before serving.
- Do not freeze this salad, since the tomatoes, mozzarella, and pasta turn watery and grainy after thawing.
- On a buffet, keep the salad out of the refrigerator for no more than 2 hours, or set the bowl over a larger bowl of ice.
Serving suggestions
This bright pasta salad fits right in alongside classic holiday dishes.
- Serve it next to a glazed spiral ham or roast turkey for Christmas dinner.
- Add it to a Christmas Eve buffet with deviled eggs, sliders, and a cheese board.
- Pack it for an office holiday potluck in a covered bowl with the extra dressing on the side.
- Pair it with grilled chicken or shrimp for an easy weeknight meal during the busy season.
- Spoon it into small cups for a festive, grab-and-go party side.
Frequently asked questions
Can I make Christmas pasta salad the day before?
Yes, it is a perfect make-ahead dish. Assemble the salad up to 24 hours ahead, cover it tightly, and refrigerate. Keep the reserved vinaigrette separate and toss it in just before serving so the salad looks glossy and fresh.
Why did my pasta salad get dry in the fridge?
Pasta keeps soaking up dressing as it chills, which can leave it looking dry. That is why this recipe saves part of the vinaigrette for the end. If you run out, a quick drizzle of olive oil and a splash of vinegar brings it right back.
What other pasta shapes work well?
Any short shape with ridges or curves to catch the dressing works nicely. Farfalle looks especially festive, and fusilli, penne, or small shells are all good choices. Use the same 1 pound amount and cook to al dente.
Can I use bottled Italian dressing instead?
You can use about 3/4 cup of a good bottled Italian vinaigrette in a pinch. The homemade honey Dijon dressing has a fresher, more balanced flavor, though, and takes only a minute to shake together.
Let's get cooking!
This Christmas pasta salad proves that a holiday side can be easy, colorful, and full of flavor all at once. Make it the night before, pull it out of the fridge with a final toss of dressing, and watch it disappear from the table. I hope it brings a little extra cheer to your celebrations and earns a permanent spot on your Christmas menu, just like it did on mine.
