There’s something magical about combining sweet and savory flavors with a touch of festive cheer — that’s exactly why I adore this Christmas Pasta Salad with Roasted Sweet Potatoes Recipe. It's colorful, flavorful, and just the kind of dish that brightens up any holiday table.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Christmas Pasta Salad with Roasted Sweet Potatoes Recipe
- Top Tip
- How to Serve Christmas Pasta Salad with Roasted Sweet Potatoes Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Christmas Pasta Salad with Roasted Sweet Potatoes Recipe
Why You'll Love This Recipe
Honestly, this salad feels like a holiday party on your plate! I’m always excited to bring it out because it combines my favorite seasonal ingredients with comforting pasta, and trust me, people never leave leftovers.
- Festive Flavors: The roasted sweet potatoes and cinnamon bring cozy warmth that’s perfect for Christmas vibes.
- Crunch and Sweetness: With tart dried cranberries, crisp apples, and crunchy walnuts, every bite is a flavor surprise.
- Easy to Make Ahead: It keeps well and can be made a few hours or even a day in advance, making party planning easier.
- Versatile and Colorful: The mix of red onions, arugula, and cheddar cheese adds vibrant colors and textures that impress guests.
Ingredients & Why They Work
Each ingredient here plays a role in creating that perfect balance of flavor and texture. The sweet potatoes add earthiness and a cozy feel, while the apple and cranberries bring needed tartness. Plus, the pasta shapes make it feel just a little more special!
- Sweet Potatoes: Roasting caramelizes their natural sugars and softens them perfectly without falling apart.
- Cinnamon: A pinch enhances the warmth of the sweet potatoes without overwhelming the dish.
- Christmas Shaped Pasta: Fun and festive—plus its texture stands up well in the salad.
- Honey Crisp Apple: Adds a fresh crunch and sweetness that brightens the whole salad.
- White Cheddar Cheese: Cubed for bite-sized cheesy goodness, it balances sweet and savory beautifully.
- Dried Cranberries: Their tartness cuts through the richness and adds festive color.
- Walnuts: Give a pleasant crunch and a hint of earthiness that works with everything else.
- Red Onion: Just a little finely diced for a sharp bite without overpowering.
- Baby Arugula: Peppery greens that add freshness and keep the salad light.
- Olive Oil & Balsamic Vinegar: Classic combo that makes the dressing tangy and rich.
- Dijon Mustard: Adds a subtle kick and emulsifies the dressing.
- Garlic: Fresh minced garlic gives the dressing savory depth.
- Maple Syrup: A natural sweetener that ties all the flavors together.
- Salt: Essential to bring out all the other flavors.
Make It Your Way
I like to play around a bit with this salad depending on what’s in season or what guests prefer. It’s a recipe that really welcomes your personal touch without losing its festive charm.
- Variation: Sometimes I swap walnuts for pecans or almonds when I have them on hand—each gives a unique nutty flavor.
- Vegetarian Version: This salad is naturally vegetarian and delicious as-is, but you can sprinkle on some crispy chickpeas for extra protein.
- Seasonal Twist: Adding pomegranate seeds makes it even more colorful and festive.
- Make It Vegan: Replace white cheddar cheese with a vegan cheese alternative or omit it for a great dairy-free option.
Step-by-Step: How I Make Christmas Pasta Salad with Roasted Sweet Potatoes Recipe
Step 1: Roast the Sweet Potatoes to Perfection
Preheat your oven to 400°F. Peel and dice the sweet potatoes into bite-sized cubes and toss them with cinnamon. Spread them evenly on a sheet pan lined with non-stick spray. Roast for about 35 minutes until they’re tender with some golden caramelized edges. This step brings out a lovely depth of sweetness that makes the salad unforgettable. Be patient here — don't rush roasting or the potatoes won’t develop that cozy roasted flavor.
Step 2: Cook and Cool the Pasta
While the potatoes roast, cook your Christmas-shaped pasta according to package directions. I find al dente works best so the pasta holds up nicely when mixed. Drain it well and let it cool fully to avoid sogginess later. I often spread it on a baking sheet to cool evenly and quickly.
Step 3: Whisk Together the Dressing
In a small bowl, whisk olive oil, balsamic vinegar, Dijon mustard, minced garlic, maple syrup, and salt until combined. This dressing perfectly balances tang, sweetness, and savory notes that complement the salad components brilliantly. Taste and adjust — sometimes I add a touch more maple syrup if I want it sweeter.
Step 4: Mix All Ingredients Gently
In a large mixing bowl, combine the cooled pasta, roasted sweet potatoes, diced apple, cubed cheddar, dried cranberries, chopped walnuts, finely diced red onion, and baby arugula. Pour the dressing over and toss gently to coat everything evenly — careful not to mash the potatoes or bruise the arugula. This final step is all about bringing those seasonal flavors together with care.
Step 5: Serve and Enjoy
This salad is best served fresh but can be chilled if you prefer a cooler option. Either way, prepare for some happy faces at your holiday table!
Top Tip
From my experience making this salad many times, there are a few key things to keep in mind that truly elevate the dish and keep it from becoming a soggy mess.
- Roast Potatoes Evenly: Cut sweet potatoes into uniform pieces so they cook consistently and caramelize perfectly.
- Cool Ingredients Thoroughly: Make sure the pasta and potatoes are completely cooled before mixing, which prevents wilting and mushiness.
- Balance Dressing Flavors: Taste your dressing as you go—adjust the maple syrup or vinegar to keep it from being too tangy or sweet.
- Gentle Tossing: Use a large bowl and fold gently to maintain the texture of all components especially the delicate arugula and roasted sweet potatoes.
How to Serve Christmas Pasta Salad with Roasted Sweet Potatoes Recipe
Garnishes
I often top the finished salad with a sprinkle of extra chopped walnuts and a few fresh arugula leaves for color and crunch. Sometimes, pomegranate seeds make a stunning, jewel-like garnish that adds fresh bursts of tartness. It’s those little flourishes that make your dish stand out.
Side Dishes
This salad pairs beautifully with roast turkey or ham, and I love serving it alongside warm crusty bread or savory stuffed mushrooms. It adds a fresh and festive touch to heavier mains so your meal feels balanced and inviting.
Creative Ways to Present
For holiday parties, I like to serve this salad in a large festive bowl with twinkling lights nearby. You can also make individual mason jar servings layered with the salad ingredients for portable party treats or gifts. Using a clear glass bowl really shows off the vibrant colors to dazzle your guests.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to three days. The flavors marry beautifully overnight, but the arugula may wilt slightly—adding fresh greens when serving helps keep it lively.
Freezing
I don’t recommend freezing this salad because the fresh ingredients, like apples and arugula, don’t hold up well. Plus, the dressing can separate after thawing, which affects texture and flavor.
Reheating
This salad really shines cold or at room temperature. I prefer to avoid reheating it since the fresh, crisp elements lose their charm when warm. If you want to serve it slightly warmer, let it sit out for 15-20 minutes before serving.
Frequently Asked Questions:
Absolutely! While Christmas-shaped pasta adds a festive touch, any short pasta like rotini, farfalle, or penne works just fine. The key is choosing a pasta that holds the dressing well and doesn’t become mushy.
You can make the salad up to a day in advance. Store it tightly covered in the fridge, and add fresh arugula just before serving to keep things bright and fresh. The flavors actually improve after resting for a few hours.
Definitely! To make this Christmas Pasta Salad with Roasted Sweet Potatoes Recipe vegan, simply swap out the cheddar cheese for a plant-based cheese or omit it entirely. Make sure your pasta is egg-free and use a maple syrup-based dressing to keep it vegan-friendly.
The key is to cool all components properly before combining, especially the pasta and roasted sweet potatoes. Toss the salad gently and serve soon after mixing. If making ahead, wait to add the arugula until just before serving to keep it crisp.
Final Thoughts
This Christmas Pasta Salad with Roasted Sweet Potatoes Recipe has become a holiday favorite in my circle because it blends festive flavors with ease and makes every celebration feel a bit more special. Whether you’re bringing it to a party or serving it at home, I’m confident you’ll love the vibrant colors, textures, and seasonal goodness as much as I do. Give it a try—you might just find your new holiday tradition right here!
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Christmas Pasta Salad with Roasted Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Description
This festive Christmas Pasta Salad combines roasted cinnamon sweet potatoes, apple, white cheddar cheese, and dried cranberries with a tangy balsamic maple dressing. Perfect for holiday gatherings, it's colorful, flavorful, and easy to prepare.
Ingredients
Salad
- 2 sweet potatoes, diced and roasted
- 1 teaspoon cinnamon
- 8 oz cooked pasta, Christmas shapes
- 1 Honey Crisp apple, diced
- 6 oz white cheddar cheese, cubed
- ½ cup dried cranberries
- ½ cup walnuts, chopped
- ½ small red onion, finely diced
- 2 handfuls baby arugula
Dressing
- ⅓ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon maple syrup
- ½ teaspoon salt
Instructions
- Preheat oven: Preheat the oven to 400 degrees Fahrenheit and spray a sheet pan with non-stick spray, setting it aside for the sweet potatoes.
- Prepare sweet potatoes: Peel and dice the sweet potatoes, then toss them in a bowl with cinnamon until evenly coated.
- Roast sweet potatoes: Spread the cinnamon-coated sweet potatoes evenly on the prepared sheet pan and roast for 35 minutes. Remove and allow to cool completely.
- Cook pasta: Boil the Christmas-shaped pasta according to the package directions. Drain and let cool to room temperature.
- Make dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, maple syrup, and salt until fully combined. Set aside.
- Combine salad ingredients: In a large bowl, add the cooled roasted sweet potatoes, cooled cooked pasta, diced apple, cubed white cheddar cheese, dried cranberries, chopped walnuts, finely diced red onion, and baby arugula.
- Toss with dressing: Pour the prepared dressing over the salad and mix gently until everything is well coated and evenly distributed.
- Serve: Serve the salad immediately to enjoy the fresh, vibrant flavors.
Notes
- Use any shaped pasta if Christmas shapes are unavailable.
- Walnuts can be toasted for a nuttier flavor before adding.
- To make ahead, keep the dressing separate and toss just before serving to maintain freshness.
- Substitute honey for maple syrup if preferred.
- For a crunchier texture, add celery or toasted pumpkin seeds.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg
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