Christmas Pasta Salad Recipes

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CHRISTMAS SALAD

Not only does this colorful salad double as a beautiful centerpiece for your holiday buffet table, it also solves the problem of soggy lettuce. The citrus dressing goes in a bowl and the salad is arranged around the dressing to look like a wreath. Guests can serve themselves and drizzle on the dressing as desired.

Provided by Food Network Kitchen

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 13



Christmas Salad image

Steps:

  • Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes.
  • Meanwhile, place a small bowl that can hold 1 cup of salad dressing in the center of a large platter. Toss the arugula, frisee and radicchio in a large bowl. Spread the lettuce mixture in a circle to resemble a wreath around the bowl on the platter.
  • Slice both ends off one of the oranges and set the fruit flat-side down on a cutting board. With a paring knife, slice the peel and the pith off in sections, following the shape of the orange. Remove whole segments by cutting towards the center of the orange along a membrane. Then slice along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium bowl.
  • Halve the remaining orange and squeeze the juice into the medium bowl (you should have about 1/3 cup). Whisk in the vinegar, Dijon, remaining 1 tablespoon honey, 1/4 teaspoon salt and a few grinds of black pepper. Whisking constantly, slowly drizzle in the olive oil until emulsified. Pour the dressing into the bowl in the center of the platter.
  • To serve, scatter the honeyed pecans, orange segments, pomegranate seeds and feta cheese over top of the lettuce wreath.

1 cup pecan halves
1/4 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
2 tablespoons honey
5 ounces baby arugula
2 heads frisee, roughly chopped
1/2 head radicchio, thinly sliced
2 navel oranges
2 tablespoons champagne vinegar
2 tablespoons Dijon mustard
1/2 cup olive oil
1/2 cup pomegranate seeds
1 ounce feta cheese, crumbled

SEVEN-LAYER HOLIDAY PASTA SALAD

Holidays beg for do-ahead food prep. Here's a colorful salad created with you in mind.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 8h30m

Yield 8

Number Of Ingredients 12



Seven-Layer Holiday Pasta Salad image

Steps:

  • Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
  • While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
  • In medium bowl, mix mayonnaise, yogurt, sugar and curry powder. Stir in pasta. Layer pasta evenly over onion in serving bowl.
  • Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.

Nutrition Facts : Calories 410, Carbohydrate 27 g, Cholesterol 40 mg, Fat 4, Fiber 2 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg

2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
2 cups broccoli florets
2 medium tomatoes, chopped (1 1/2 cups)
1 medium yellow bell pepper, chopped (1 cup)
1/3 cup diced red onion
1 cup mayonnaise or salad dressing
1/2 cup plain yogurt
2 tablespoons sugar
1/2 teaspoon curry powder
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 tablespoon Betty Crocker™ Bac~Os® bacon flavor bits or chips
2 tablespoons finely chopped fresh parsley

CHRISTMAS PASTA SALAD

The orzo in this salad is reminiscent of pine needles and when dressed in pesto brings a lovely green hue. Perlini mozzarella balls become ornaments, as do cherry tomatoes and ribbons of basil and pepperoni. I do not add salt as I find the pepperoni and pesto to be ample enough. Additional toppings to consider are slivers of red onion, black olives, and diced green bell pepper. I don't like balsamic vinegar, thus the lemon juice.

Provided by thedailygourmet

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 8h35m

Yield 8

Number Of Ingredients 7



Christmas Pasta Salad image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
  • Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.
  • Mix in basil right before serving.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 43.8 g, Cholesterol 19.9 mg, Fat 11 g, Fiber 2.3 g, Protein 14.7 g, SaturatedFat 4 g, Sodium 288.8 mg, Sugar 2.5 g

1 (16 ounce) package uncooked orzo pasta
⅓ cup pesto, or to taste
2 teaspoons lemon juice
1 cup cherry tomatoes, halved
4 ounces mozzarella cheese balls or pearls
¼ cup sliced pepperoni, cut into strips
3 large fresh basil leaves, julienned

CHRISTMAS PASTA

We eat fish on Christmas Eve, no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day: you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time -- half a pound for every 3 people. The sauce will cover up to 2 pounds of pasta. If you are making this full menu, prepare the fudge and chill while your sauce simmers and before you prepare your salad. When you are done eating your 30 minute meal, the fudge will have chilled for 45 minutes and will then be firm enough to slice. Happy Holidays and Merry Eating!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 large servings

Number Of Ingredients 17



Christmas Pasta image

Steps:

  • Heat a deep pot over medium-high heat. Add pancetta and brown to render the fat. Transfer pancetta to paper towels to drain. To the pan add the oil, and the meats and brown and crumble them for 5 minutes. Stir in garlic, and pancetta bits.
  • Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
  • Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
  • Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
2 tablespoons extra-virgin olive oil
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
4 cloves garlic, crushed
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
Handful chopped flat-leaf parsley
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

CHRISTMAS PASTA

We eat fish on Christmas Eve - no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day; you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time - half a pound for every three people.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 large servings

Number Of Ingredients 18



Christmas Pasta image

Steps:

  • Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
  • Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
  • Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
  • Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

SHRIMP AND CRAB MACARONI SALAD

This salad is a summertime staple in our house. If you want to splurge, go ahead and use real crab. -Darla Andrews, Boerne, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 9 servings.

Number Of Ingredients 12



Shrimp and Crab Macaroni Salad image

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, mustard, sugar, Old Bay, garlic powder, salt and pepper. In a large bowl, combine crabmeat, shrimp, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 269 calories, Fat 19g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

2 cups uncooked elbow macaroni
1 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons sugar
2 teaspoons Old Bay Seasoning
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
6 ounces imitation crabmeat, chopped
1 small cucumber, chopped
1 cup (6oz) peeled and deveined cooked shrimp (31-40 per pound)
2 green onions, chopped

CHRISTMAS PASTA SALAD

The flavor of this pasta salad is so good, your guests will keep coming back for more. I got this recipe off a package of pasta years ago, and like most of my recipes, I have adapted it to suit a low fat diet.

Provided by BAker

Categories     Low Cholesterol

Time 18m

Yield 12 serving(s)

Number Of Ingredients 11



Christmas Pasta Salad image

Steps:

  • Drain artichokes, reserving liquid and quarter them.
  • Place pasta in boiling water and cook according to package directions.
  • Drain.
  • Mix pasta with liquid from artichokes.
  • Add lemon juice, artichokes, beans, olives, green onions, celery, bell peppers and oregano.
  • Mix gently and chill.
  • One hour before serving, add feta and Italian dressing.
  • Mix to coat.
  • Serve cool.

Nutrition Facts : Calories 186.7, Fat 4.8, SaturatedFat 1.3, Cholesterol 7.4, Sodium 643.1, Carbohydrate 29.8, Fiber 3.4, Sugar 3.4, Protein 6.8

12 ounces pasta, christmas design if available
1 (6 ounce) jar marinated artichoke hearts
2 teaspoons lemon juice
3/4 can kidney bean, drained and rinsed
3/4 cup black olives
1/2 cup green onion, sliced
1/2 cup celery, sliced
1 cup red bell pepper, slices
1 teaspoon oregano
1 1/2 cups reduced-calorie Italian dressing
1/2 cup feta cheese, crumbled

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