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Yields:
10 - 12 serving(s)
Prep Time:
30 mins
Total Time:
40 mins
If there’s one dish that deserves a spot on every holiday buffet, it’s this bright, zesty Christmas pasta salad. It’s packed with all the colors of the season—vibrant greens, cheery reds, and plenty of hearty, delicious bites to keep everyone happy from Christmas Eve to New Year’s brunch. We’re talking tender farfalle, cheesy tortellini (because one pasta is never enough!), crisp green beans, juicy cherry tomatoes, and savory little pepperoni pieces that make every forkful feel like a celebration.
But the real star of the show? The homemade dressing. It’s a tangy, peppery blend of white wine vinegar, garlic, Italian seasoning, and pepperoncini brine that clings to all those festive ingredients like pure holiday magic. The mozzarella pearls add creamy richness, the roasted red peppers bring sweetness, and the pepperoncini give just the right amount of zing. It's a full meal in itself, but it also makes a great side dish paired with roast chicken, ham and cheese sliders, or cocktail meatballs.
This pasta salad is wonderfully make-ahead friendly, which is exactly what we need during the hustle and bustle of December. Prep the components early, toss everything together before serving, and watch your guests go back for seconds (and thirds). Fresh, flavorful, and full of Christmas cheer—this dish is sure to become a new holiday tradition!
What makes this pasta salad Christmas-themed?
This salad features festive red and green ingredients—tomatoes, roasted red peppers, parsley, green beans, and mozzarella pearls—creating a colorful dish perfect for holiday gatherings, but you could serve it any time of the year!
Can you make Christmas pasta salad ahead of time?
Yes! This recipe is very make-ahead friendly. You can prep the dressing and cook the pasta and green beans up to 2 days ahead. Store the dressing in a separate container from the pasta and veggies and toss them all together shortly before serving for the best texture.
Should you rinse the pasta after cooking?
Yes. Rinsing with cold water stops the cooking, cools the pasta quickly, and helps prevent sticking—an important step for pasta salad
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Ingredients
for the dressing:
- 1/3 cup white wine vinegar
- 2 Tbsp. pepperoncini brine (from a jar of pepperoncini)
- 1 tsp. kosher salt
- 1 tsp. Italian seasoning
- 1 tsp. black pepper
- 2 garlic cloves, finely chopped
- 2/3 cup olive oil
for the pasta salad:
- 1/2 tsp. kosher salt, plus more for the pasta water
- 8 oz. farfalle pasta
- 1 (10-ounce) package refrigerated cheese tortellini
- 12 oz. green beans, cut in thirds crosswise
- 1 pt. cherry tomatoes, cut in half
- 4 oz. pepperoni, cut into 1/4-inch pieces (about 3/4 cup)
- 1/2 cup chopped roasted red bell pepper
- 1/4 cup chopped pepperoncini
- 8 oz. mozzarella pearls
- 1/4 cup parsley leaves, coarsely chopped
Directions
- Step 1For the dressing: In a lidded jar, shake up the vinegar, pepperoncini brine, salt, Italian seasoning, black pepper, and garlic. Add the olive oil and shake until well combined.
- Step 2For the pasta salad: Bring a large pot of salted water to a boil. Add the farfalle and cook according to the package directions, adding the tortellini and green beans during the last 3 minutes. Drain the pasta and green beans and rinse thoroughly with cold water.
- Step 3In a large bowl, combine the tomatoes, pepperoni, roasted red pepper, and pepperoncini. Toss in the mozzarella, pasta, green beans, and ½ teaspoon salt. Give the dressing a final shake and pour it over the salad, gently folding to combine. Sprinkle with parsley leaves and serve.
Tip: The salad keeps well in the fridge for up to three days. Before serving, allow it to sit at room temperature for about 30 minutes and loosen it up with a drizzle of olive oil or vinegar.
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