A colorful, festive twist on a classic side dish bursting with flavor and holiday cheer!

Easy Christmas Pasta Salad

So many of my favorite recipes have come from trying new things at our church potlucks! People have been so kind to share them with me so I can share them with you.

Sometimes I don’t try things unless someone points it out to me. There are always so many different things to try, I can’t eat it all! So if someone recommends it, I am trying it!

Lisa, who quickly became part of this blogging community, made this Christmas Pasta Salad for one of our potlucks recently. Just knowing she made it meant I was absolutely going to try it!

And of course, it was just as delicious as everything else she makes! This salad is actually supposed to be for Fall, but I could only find Christmas pasta shapes so I turned it into a Christmas salad!

If you need more ideas for Christmas sides, I think you will like Cranberry Fluff Salad , Cranberry Sauce , Pistachio Fluff Salad , or Christmas Crunch Salad , too!

What You’ll Need for the Salad

2 Sweet Potatoes, Diced & Roasted

1 tsp Cinnamon

8 oz Cooked Pasta, Christmas Shapes

1 Honey Crisp Apple, Diced

6 oz White Cheddar Cheese, Cubed

1/2 cup Cranberries, Dried

1/2 cup Walnuts, Chopped

1/2 small Red Onion, Finely Diced

2 handfuls Baby Arugula

And the Dressing

1/3 cup Olive Oil

1/4 cup Balsamic Vinegar

1 tbsp Dijon Mustard

1 clove Garlic, Minced

1 tbsp Maple Syrup

1/2 tsp Salt

How to Make Christmas Pasta Salad

Preheat oven at 400 degrees. Spray sheet pan with non-stick spray and set aside.

Peel and dice 2 sweet potatoes and transfer to a bowl and toss with 1 tsp cinnamon.

Spread evenly on prepared pan and roast for 25 minutes. Let cool.

Boil 8 oz Christmas shaped pasta according to directions on the box. Drain and let cool.

In a small bowl, whisk together 1/3 cup olive oil, 1/4 cup balsamic vinegar, 1 tbsp Dijon mustard, 1 clove minced garlic, 1 tbsp maple syrup, and 1/2 tsp salt. Set aside.

In a large bowl, add cooled sweet potatoes, cooled cooked pasta, 1 diced honey crisp apple, 6 oz cubed white cheddar cheese, 1/2 cup dried cranberries, 1/2 cup chopped walnuts, 1/2 small red onion finely diced, and 2 handfuls baby Arugula.

Pour dressing over the salad and mix until well combined.

Serve immediately.

More Christmas Sides

Ingredients

2 Sweet Potatoes, Diced & Roasted

1 tsp Cinnamon

8 oz Cooked Pasta, Christmas Shapes

1 Honey Crisp Apple, Diced

6 oz White Cheddar Cheese, Cubed

1/2 cup Cranberries, Dried

1/2 cup Walnuts, Chopped

1/2 small Red Onion, Fined Diced

2 handfuls Baby Arugula

1/3 cup Olive Oil

1/4 cup Balsamic Vinegar

1 tbsp Dijon Mustard

1 clove Garlic, Minced

1 tbsp Maple Syrup

1/2 tsp Salt

Steps

Preheat oven at 400 degrees. Spray sheet pan with non-stick spray and set aside.

Peel and dice sweet potatoes and transfer to a bowl and toss with cinnamon.

Spread evenly on prepared pan and roast for 35 minutes. Let cool.

Boil pasta according to directions on the box. Drain and let cool.

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, maple syrup, and salt. Set aside.

In a large bowl, add cooled sweet potatoes, cooled cooked pasta, diced apple, cubed cheese, dried cranberries, chopped walnuts, finely diced onion, and Arugula.

Pour dressing over the salad and mix until well combined.

Serve immediately.