Q1: Why did my broccoli turn a dull, olive green color?

The most common culprit is overcooking and not shocking it in ice water. The "blanch and shock" method is the foolproof key that locks in the beautiful, vibrant green chlorophyll and prevents the broccoli from becoming soft and drab.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This is an ideal make-ahead side dish. In fact, it tastes even better if you make it at least a few hours (or up to a day) in advance, as this gives all the flavors a chance to meld and for the pasta to absorb the delicious pesto.

Q3: Can I use a different kind of pasta?

Yes! This classic salad would also be fantastic with other short, sturdy pasta shapes that have plenty of nooks and crannies to catch the sauce, like rotini, fusilli, or farfalle (bow-tie pasta).

Q4: Can I make this nut-free?

Of course! To make this recipe nut-free, you can simply omit the almonds from the pesto, or you can substitute them with an equal amount of toasted sunflower seeds or pepitas (pumpkin seeds) for a similar, nutty flavor.

Q5: Can I use a store-bought pesto?

You can, but for the most vibrant, beautiful green color and the freshest flavor, the homemade spinach-basil pesto in this recipe is highly recommended. If you are in a pinch, you can use a high-quality, store-bought basil pesto, but your final salad will not have the same bright, festive green hue.

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

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.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 45 minutes (plus chilling time)
Yield: 8-10 servings
Category: Side Dish
Method: Blanching, Blending
Cuisine: Italian-American
Diet: Vegetarian

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

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.
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.
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.
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.
Toss everything gently until well combined.
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.

Find it online: https://cookupjoy.com/christmas-pasta-salad/