Festive Christmas Pasta Salad
With a combination of fresh vegetables, savory meats or cheeses, and a dressing that ties it all together, this salad has a way of stealing the show at any holiday gathering.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Cutting Board and Sharp Knife
- Serving bowl or platter
Ingredients
For the Pasta Salad
- 12 oz 340g rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1/2 cup diced red onion
- 1 cup cucumber diced
- 1/2 cup pitted black olives sliced
- 1/2 cup feta cheese crumbled
- 1/4 cup dried cranberries
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the rotini pasta and cook according to package instructions until al dente.
- Pro Tip: Stir occasionally to prevent the pasta from sticking together.
- Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process and cool it for the salad.
- Set aside in the large mixing bowl.
Prep the Vegetables and Add-Ins
- While the pasta is cooking, wash and chop all the vegetables: cherry tomatoes, red and green bell peppers, cucumber, and red onion.
- Slice the black olives and crumble the feta cheese.
- Add all chopped vegetables, olives, feta, and dried cranberries to the cooled pasta.
- Toss gently to combine.
Make the Dressing
- In a small bowl, combine mayonnaise, Greek yogurt, olive oil, apple cider vinegar, honey, Dijon mustard, and garlic powder.
- Whisk until smooth and creamy.
- Pro Tip: Whisk continuously to prevent lumps and ensure all ingredients are fully blended.
- Season with salt and pepper to taste.
Combine Pasta and Dressing
- Pour the dressing over the pasta and vegetables.
- Use a large spoon or spatula to fold everything together gently, making sure the dressing coats every bite evenly.
- Sprinkle the chopped parsley on top and give a final gentle toss.
Chill and Serve
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Give it a quick toss before serving.
- Transfer to a serving bowl or platter for a festive presentation.
Notes
Nutritional Value (Per Serving – approximately 1 cup)
- Calories: ~310 kcal
- Protein: 8g
- Carbohydrates: 32g
- Fat: 16g
- Saturated Fat: 4g
- Fiber: 3g
- Sugar: 7g
- Cholesterol: 15mg
- Sodium: 310mg