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Christmas Pasta Salad (An Easy Make-Ahead Recipe!)

A beautiful plate of a homemade, elegant, and vibrant Christmas Pasta Salad, being served with a thick slice of a glazed ham at a Christmas dinner.

A festive and flavorful recipe for a ‘Christmas Pasta Salad,’ perfect as a colorful side dish for a holiday meal. This easy, cold pasta salad features a unique and vibrant pesto made from blanched broccoli, fresh spinach, basil, and almonds. The creamy green pesto is tossed with cooled rigatoni pasta, roasted red peppers, sun-dried tomatoes, and small mozzarella balls. The red and green ingredients give the dish its festive ‘Christmas’ appearance.

Ingredients

  • Kosher salt
  • 2 heads broccoli (about 1 1/2 pounds), cut into florets
  • 1 pound mezze rigatoni or other short tubular pasta
  • 1/3 cup plus 2 tablespoons olive oil
  • 1 1/2 cups baby spinach
  • 1/2 cup freshly grated Parmesan (about 1 ounce)
  • 1/4 cup almonds
  • 1/4 cup packed fresh basil leaves
  • Juice of 1 lemon (about 3 tablespoons)
  • 2 tablespoons chopped fresh chives, plus more for serving
  • 2 roasted red peppers, drained and sliced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced
  • 8 ounces small mozzarella balls (pearls)
  • 2 tablespoons white wine vinegar

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the broccoli and cook for about 2 minutes, until crisp-tender. Remove the broccoli with a slotted spoon and plunge it into a bowl of cold water to stop the cooking. Drain and set aside.
  2. Return the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain the pasta, transfer it to a large bowl, and toss with 2 tablespoons of olive oil. Refrigerate for about 10 minutes until cooled.
  3. Make the Pesto: While the pasta is cooling, combine the remaining 1/3 cup of olive oil, the spinach, Parmesan, almonds, basil, lemon juice, chives, and 1/4 cup of water in a blender. Puree until the mixture is completely smooth.
  4. Assemble the Salad: Pour the prepared pesto over the cooled pasta. Add the reserved blanched broccoli, the sliced roasted red peppers, sun-dried tomatoes, mozzarella balls, and white wine vinegar. Season with 1 teaspoon of salt.
  5. Toss everything gently until well combined.
  6. Transfer the salad to a serving bowl, sprinkle with more chopped chives, and serve. The salad can be covered and refrigerated for up to 4 hours before serving.

Notes

  • This is a great make-ahead side dish for a holiday party, as it’s served cold and can be refrigerated for up to 4 hours.
  • Blanching the broccoli and then shocking it in cold water is a key technique that keeps it perfectly crisp-tender and vibrant green.
  • The pesto is a unique, nut-based sauce that gets its creaminess from the blended ingredients, not from dairy cream.
  • The red and green colors from the peppers, tomatoes, broccoli, and pesto give this dish its festive, Christmas-themed appearance.
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