Festive Pesto Pasta Salad: Christmas Eve Dinner
A Festive Pesto Pasta Salad is the kind of dish that quietly solves multiple Christmas hosting dilemmas at once.
Ingredients
- 450 g 1 lb short pasta (fusilli, penne, or rotini)
- 180 g 1 cup cherry tomatoes, halved
- 60 g 2 packed cups baby spinach, roughly chopped
- 120 ml ½ cup basil pesto (homemade or high-quality store-bought)
- 30 ml 2 tablespoons extra-virgin olive oil
- 30 g ¼ cup finely grated Parmesan cheese
- 1 garlic clove finely grated or minced
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 1 tbsp fresh lemon juice
Optional Holiday Add-Ins (Choose One or More)
- 150 g fresh mozzarella pearls drained
- ½ cup roasted red peppers sliced
- ¼ cup toasted pine nuts or walnuts
- ¼ cup pitted olives sliced
Instructions
Cook the pasta
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions. Drain thoroughly and spread the pasta on a wide tray or large bowl to cool completely. Cooling prevents the pesto from absorbing unevenly and keeps the salad fresh for Christmas serving.
Prepare the dressing base
- In a large serving bowl, whisk together the basil pesto, olive oil, lemon juice, minced garlic, salt, and black pepper until smooth and evenly combined.
Dress the pasta
- Add the cooled pasta to the bowl and toss gently until every piece is evenly coated. Take a moment here—proper coating is what gives this Festive Pesto Pasta Salad its polished, market-style finish.
Add vegetables
- Fold in the cherry tomatoes and chopped baby spinach. Toss gently to avoid bruising the greens while ensuring even distribution.
Finish with cheese
- Sprinkle in the grated Parmesan and toss once more until just combined. The cheese should cling lightly to the pasta, not melt into the sauce.
Rest and adjust
- Let the salad rest for 5 minutes at room temperature. Taste and adjust seasoning if needed. This resting step allows flavors to settle—especially useful for Christmas Eve dinner ideas for a large group.
Serve or store
- Serve cool or at room temperature. If preparing ahead for an easy Christmas dinner menu, cover and refrigerate for up to 24 hours. Toss gently before serving and refresh with a drizzle of olive oil if needed.
Notes
- Cool the pasta completely before dressing. This prevents the pesto from separating or becoming greasy and ensures even coating—especially important when preparing the dish ahead for Christmas gatherings.
- Season the pasta water generously. Properly salted water enhances flavor throughout the dish and reduces the need for excess salt later.
- Use high-quality pesto. Whether homemade or store-bought, pesto should taste fresh and herb-forward. A good pesto is what elevates this from a simple pasta salad to a truly festive centerpiece.
- Add delicate greens last. If making ahead, fold in the baby spinach just before serving to preserve its color and texture—key for fresh market Christmas dinner presentations.
- Refresh before serving. For buffet-style meals or Christmas Eve dinner ideas for a large group, toss the salad gently with 1–2 teaspoons of olive oil just before serving to revive sheen and flavor.
- Balance rich menus. This salad works best alongside heavier Christmas dinner main course ideas, offering brightness and contrast without competing for attention.
- Temperature matters. Serve cool or at room temperature; avoid serving straight from the refrigerator to allow flavors to fully open up—an important detail for refined holiday tables, including traditional French Christmas dinner menus.
- Travel-friendly dish. The salad holds its structure well, making it ideal for potlucks, family gatherings, or post-Christmas parade meals where reheating isn’t practical.
- Scaling without stress. When doubling or tripling for an easy Christmas dinner menu, mix each batch separately, then combine gently to maintain even distribution and avoid overdressing.
