Best Christmas Pasta Salad Recipes
CHRISTMAS PASTA SALAD
Thanks to its festive colors, this pasta salad will shine bright on your holiday table. For the vibrant green dressing, we jazzed up traditional basil pesto with spinach and almonds. A couple tablespoons of white wine vinegar go into the whole dish for extra tang. The pesto can be made three days ahead and refrigerated in an airtight container.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge into the cold water to stop the cooking. Let sit until cool, then 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 in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes.
- Meanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to serve, up to 4 hours.
CHRISTMAS PASTA SALAD
The orzo in this salad is reminiscent of pine needles and when dressed in pesto brings a lovely green hue. Perlini mozzarella balls become ornaments, as do cherry tomatoes and ribbons of basil and pepperoni. I do not add salt as I find the pepperoni and pesto to be ample enough. Additional toppings to consider are slivers of red onion, black olives, and diced green bell pepper. I don't like balsamic vinegar, thus the lemon juice.
Provided by thedailygourmet
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 8h35m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
- Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.
- Mix in basil right before serving.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 43.8 g, Cholesterol 19.9 mg, Fat 11 g, Fiber 2.3 g, Protein 14.7 g, SaturatedFat 4 g, Sodium 288.8 mg, Sugar 2.5 g
CHRISTMAS PASTA SALAD
The flavor of this pasta salad is so good, your guests will keep coming back for more. I got this recipe off a package of pasta years ago, and like most of my recipes, I have adapted it to suit a low fat diet.
Provided by BAker
Categories Low Cholesterol
Time 18m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Drain artichokes, reserving liquid and quarter them.
- Place pasta in boiling water and cook according to package directions.
- Drain.
- Mix pasta with liquid from artichokes.
- Add lemon juice, artichokes, beans, olives, green onions, celery, bell peppers and oregano.
- Mix gently and chill.
- One hour before serving, add feta and Italian dressing.
- Mix to coat.
- Serve cool.
Nutrition Facts : Calories 186.7, Fat 4.8, SaturatedFat 1.3, Cholesterol 7.4, Sodium 643.1, Carbohydrate 29.8, Fiber 3.4, Sugar 3.4, Protein 6.8
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