This red and green Holiday Pesto Pasta Salad is a perfect, make-ahead recipe that can be enjoyed warm or chilled. This simple yet flavorful pasta salad is packed with tangy balsamic sweet peppers and creamy mozzarella pearls. This festive salad is perfect for a Christmas or New Year’s potluck.
My husband had his holiday work party yesterday, and they requested that everyone bring a dish to share. I love cooking, but I get stressed out with potlucks because it’s not always possible for me to send in a hot dish. Instead, I came up with the idea for this festive Holiday Pesto Pasta Salad, which was delicious! It’s meant to be served chilled, so it can easily be made beforehand.
Why You’ll Love This Holiday Pasta Salad Recipe
- It’s easy to make – This pesto pasta salad requires just a few main ingredients and comes together quickly. The pasta can be prepared while the sweet peppers are cooking, and then you must mix all the ingredients.
- It’s perfect for the holidays – I love this pasta salad because its colors scream Christmas. The pesto is bright green, and the sweet peppers add red, orange, and yellow. I don’t usually think of pasta salad for the holidays, but this one works great.
- It can be made ahead of time – When it comes to cooking for the holidays, it’s always a good idea to add a few items to the menu that can be fully prepared ahead of time. This pasta salad can be made up to two days in advance and holds up great in the refrigerator.
Holiday Pesto Pasta Salad Recipe Ingredients
- Pasta – I used bowtie pasta for this recipe because it felt more festive, but you can use any pasta you prefer. I recommend using one that is bite-sized.
- Pesto – This recipe can use store-bought or homemade pesto sauce. I made a quick homemade pesto sauce using spinach, parsley, parmesan cheese, walnuts, lemon juice, salt, and pepper.
- Sweet Peppers – I used a 1-pound bag of mini sweet peppers sliced into thin rings. The peppers are cooked with olive oil, balsamic vinegar, salt, and pepper. If you can’t find mini sweet peppers, thinly sliced red and yellow bell peppers can be substituted.
- Mozzarella Cheese – I used the small mozzarella pearls for this recipe because I love that they’re bite-sized.
Why Your Body Will Love This Festive Pesto Pasta
- Spinach-based Pesto – I made this pesto with spinach and parsley, both of which are packed with vitamins A, C, and K, benefitting bone, skin, and hair health, immune function, and protection against chronic diseases and blood clotting. They’re also a good source of minerals like iron, magnesium, and potassium.
- Basil-based Pesto – If you’re using a basil-based pesto, the above benefits apply, with the addition of essential oils like linalool, eugenol, and citronellol, which fight inflammation and can help lower blood pressure.
- Phytochemicals – Phytochemicals are found in plants and are particularly potent in colorful fruits and veggies, like green spinach and red, yellow, and orange peppers. They help prevent cancer, Alzheimer’s, and diabetes, reduce inflammation, support the heart and immune system, and regulate hormones.
- Balsamic Benefits – Balsamic vinegar is a delicious and easy way to add additional health perks to many dishes. This pesto contains sweet peppers cooked in balsamic vinegar, which has antioxidants that help block cells that raise cholesterol and antimicrobial compounds that benefit our skin. Balsamic aids digestion and helps stabilize blood pressure, and contains estrone glucoside, which improves blood flow and decreases the chance of stroke and heart disease.
How To Make Perfect Pesto Pasta Salad
- Heat a large pot of water until boiling. Add in your pasta with a big pinch of salt, and cook according to package directions. Once pasta is finished cooking, drain and pour into a large mixing bowl. I like to mix a little oil into the cooked pasta, so it doesn’t stick together while it is cooling.*
- Thinly slice the sweet peppers into rounds. Heat a large pan over medium heat and add 2-3 teaspoons olive oil, the sliced peppers, and a pinch of salt. Mix everything together, cook peppers for about 10 minutes until softened and brown, and then add the balsamic vinegar. Mix again and cook peppers with the balsamic for another 5-7 minutes, until the balsamic vinegar has thickened and coats the peppers.
- Add the pesto sauce to the cooled pasta and mix until completely combined. Next, add in the balsamic sweet peppers and the diced-up mozzarella pearls. Mix everything together again and season with salt and pepper to taste. Enjoy at room temperature or chilled.
Recipe Frequently Asked Questions
- Make this pasta salad recipe gluten-free using your favorite gluten-free, bite-sized pasta.
- Make this recipe vegan by using a vegan pesto sauce, as well as a vegan mozzarella substitute.
- Should this recipe be served warm or chilled? This pasta salad can be served at room temperature immediately after it’s been prepared, or it can be chilled in the refrigerator until ready to serve.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
- Can other ingredients be added to the pasta salad? Yes, feel free to add any additional ingredients you like.
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP.
Looking For More Vegetarian Holiday Pot Luck Recipes?
Fresh Carrot and Chickpea Salad with Orange Maple Dressing
Holiday Chopped Kale and Cabbage Salad
Rice Salad with Chickpeas and Kale
Chipotle Roasted Sweet Potato Salad
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Holiday Pesto Pasta Salad
- Total Time: 35 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
This red and green Holiday Pesto Pasta Salad is the perfect, make-ahead, recipe that can be enjoyed warm or chilled. This simple, yet flavorful, pasta salad is packed with tangy balsamic sweet peppers and creamy mozzarella pearls. This festive salad is perfect to bring to a Christmas or New Year’s potluck!
Ingredients
Scale
- 1 lb bowtie pasta, or your favorite bite sized pasta
- 1 (1 lb) bag mini sweet peppers, washed and dried
- 1/4 cup balsamic vinegar
- 1 cup pesto sauce, store-bought or homemade
- 1 (8 oz) container mozzarella pearls, I like to cut each one in half, or in quarters, so you get some in each bite.
- 3 teaspoons olive oil
- Salt and black pepper, to taste
- Fresh herbs for garnish, if desired (I used parsley)
Instructions
- Heat a large pot of water until boiling. Add in your pasta, with a big pinch of salt, and cook according to package directions. Once pasta is finished cooking, drain and pour into a large mixing bowl. I like to mix a little bit of oil into the cooked pasta so that it doesn’t stick together while it is cooling.*
- Thinly slice the sweet peppers into rounds. Heat a large pan over medium heat and add 2-3 teaspoons olive oil, the sliced peppers and a pinch of salt. Mix everything together and cook peppers until softened and starting to brown, about 10 minutes, and then add in the balsamic vinegar. Mix again and cook peppers with the balsamic for another 5-7 minutes, until the balsamic vinegar has thickened and coats the peppers.
- Add the pesto sauce to the cooled pasta and mix until completely combined. Next, add in the balsamic sweet peppers and the diced up mozzarella pears. Mix everything together again and season with salt and pepper, to taste. Enjoy room temperature or chilled.
Notes
*You can also rinse the cooked pasta under cold water for a minute to cool it down and prevent it from sticking together.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Vegetarian, Pasta
- Method: Stovetop
- Cuisine: American
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