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Holiday Pesto Pasta Salad

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.

holiday pesto pasta in a serving bowl with a spoon

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.

showing how to make a pesto pasta salad with bowtie pasta

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. 

showing how to prepare and cook the balsamic sweet peppers

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. 

christmas pesto pasta salad before and after it has been mixed together in the bowl

How To Make Perfect Pesto Pasta Salad

  1. 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.*
  2. 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.
  3. 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.

close up of this holiday pesto pasta salad in a large serving bowl

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.

close up of pesto pasta salad with balsamic sweet peppers

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

Shaved Brussels Sprout Salad

Print

Holiday Pesto Pasta Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Author:
    She Likes Food


  • Total Time:
    35 minutes


  • Yield:
    4-6
  • 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

  • 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

  1. 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.*
  2. 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.
  3. 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

The post Holiday Pesto Pasta Salad appeared first on She Likes Food.

Vegetarian Research

Cilantro Lime Cabbage Salad

This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.

cilantro lime cabbage salad in a serving bowl

I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.

Why You’ll Love This Refreshing Cabbage Salad Recipe

  • It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
  • It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
  • It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.

showing how to make the cilantro lime dressing in a blender

Why Your Body Will Love This Recipe

  • Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
  • Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
  • Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels.  Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.

green cabbage shredded in a bowl

Cilantro Lime Cabbage Salad Recipe Ingredients

  • Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
  • Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.

mixing the cilantro lime dressing into the shredded cabbage

How To Make This Crunchy Cabbage Salad

  1. Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.

close up of a bowl of cilantro lime coleslaw

Recipe Frequently Asked Questions

  • This recipe is already vegan and gluten-free.
  • Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
  • What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
  • How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
  • How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

close up of this refreshing cilantro lime slaw in a serving bowl

Looking For More Hearty Cabbage Recipes?

Fried Cabbage and Noodles with Tofu

Chickpea Salad with Cucumber and Cabbage

Noodles with Cabbage and Carrots

Asian Inspired Crunchy Cabbage Salad

Creamy Southwestern Chopped Cabbage Salad,

Print

Cilantro Lime Cabbage Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Author:
    She Likes Food


  • Total Time:
    20 minutes


  • Yield:
    6-8
  • Diet: Vegan

Description

This Cilantro Lime Cabbage Salad is light, refreshing and super versatile! Enjoy as a veggie side dish, or use it as a topping for tacos, salads, sandwiches and more. This healthy salad comes together quickly and only requires a few ingredients. It’s great for hot summer picnics, as well as cold winter afternoons.


Ingredients

  • 1 medium sized head green cabbage, about 68 cups once shredded

Cilantro Lime Dressing

  • 1/2 cup olive oil
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon lime zest
  • 1/2 cup packed cilantro
  • 2 cloves garlic
  • 1 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon ground cumin
  • Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper



Instructions

  1. Cut the stalk of the cabbage off and then peel a few of the outer layers off.  Thinly shred the entire head of cabbage and then add to a large bowl.  You can shred your cabbage using a sharp knife, mandolin or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute.  Pour the dressing over the shredded cabbage and mix together well, until cabbage is completely coated with dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well.  You can enjoy salad immediately, or store in the refrigerator for a couple hours to allow the flavors to develop.  Store in an air-tight container, in the refrigerator, for 4-5 days.  Enjoy as a side salad, as a topping for tacos or enjoy with tortilla chips.

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Side, Vegan
  • Method: No Cook
  • Cuisine: American

The post Cilantro Lime Cabbage Salad appeared first on She Likes Food.

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