There's something incredibly festive and cozy about this salad—think warm, spiced roasted sweet potatoes hugging tender pasta shapes with bursts of crisp apple and tangy cranberries. The Christmas Pasta Salad with Sweet Potatoes Recipe is a colorful crowd-pleaser that’s just as perfect for a casual family dinner as it is for holiday parties.
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 Sweet Potatoes Recipe
- Top Tip
- How to Serve Christmas Pasta Salad with Sweet Potatoes Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Christmas Pasta Salad with Sweet Potatoes Recipe
Why You'll Love This Recipe
I've made this Christmas Pasta Salad with Sweet Potatoes Recipe for holiday gatherings multiple times, and it never fails to delight both the eyes and the palate. The balance of sweet, savory, and lightly tangy flavors keeps everyone reaching for seconds.
- Festive and Fun: The pasta shapes bring a playful holiday feel that kids and adults love.
- Wholesome Ingredients: Roasted sweet potatoes add warmth and nutrition, making it more than just a salad.
- Exciting Flavor Combo: The crisp apples, tangy cranberries, and sharp cheddar create layers of complex taste.
- Easy to Customize: You can swap nuts or greens based on what you have, and it still shines.
Ingredients & Why They Work
This salad balances textures and flavors that complement the holiday season perfectly. Each ingredient plays a role, whether it’s sweetness, crunch, or a pop of freshness.
- Sweet Potatoes: Roasting brings out their natural sweetness and soft texture, which pairs beautifully with the pasta.
- Cinnamon: Just a sprinkle in the roasting stage adds warmth and festive aroma without overpowering.
- Christmas Shaped Pasta: It’s fun and festive, but any small pasta shape works great.
- Honey Crisp Apple: Perfect for a crisp, juicy bite that balances the warm potatoes.
- White Cheddar Cheese: Adds sharpness and creamy chunks that melt slightly into the salad flavors.
- Dried Cranberries: Their tart sweetness is essential for that holiday tang.
- Walnuts: Provides crunch and a slightly bitter edge that balances fruit and cheese.
- Red Onion: Finely diced to add subtle bite without overwhelming.
- Baby Arugula: Gives peppery freshness that lifts the whole salad.
- Olive Oil & Balsamic Vinegar: The dressing base that ties everything together with sweet and tangy notes.
- Dijon Mustard & Garlic: Adds depth and a savory kick to the dressing.
- Maple Syrup: Enhances the sweetness naturally, rounding out the dressing’s flavor.
- Salt: Brings all the flavors into perfect harmony.
Make It Your Way
I love to switch up the greens and nuts depending on what I have on hand. Sometimes I use spinach instead of arugula or pecans instead of walnuts. Feel free to make this salad your own—it adapts so well!
- Variation: One year, I swapped dried cranberries with pomegranate seeds, adding a juicy, fresh pop that everyone adored.
- Dietary swaps: Use a dairy-free cheese or skip the cheese entirely if you're aiming for vegan options.
- Seasonal twist: Try adding chopped roasted Brussels sprouts or parsnips for extra holiday veggies.
- Make it ahead: Prepare the roasted sweet potatoes and dressing a day early for stress-free holiday entertaining.
Step-by-Step: How I Make Christmas Pasta Salad with Sweet Potatoes Recipe
Step 1: Roast the Sweet Potatoes with Cinnamon
Preheat your oven to 400°F and line a sheet pan with non-stick spray. Peel and dice your sweet potatoes into roughly ½-inch cubes so they cook evenly. Toss them in a bowl with about a teaspoon of cinnamon—don't be shy with it, that warm spice really makes a difference. Spread the potatoes evenly on the baking sheet and roast them for about 35 minutes, flipping halfway through. You'll want them tender but not mushy, with lightly caramelized edges. Let them cool completely before assembling the salad so they don’t wilt the greens.
Step 2: Cook and Cool the Pasta
Boil your pasta according to the package instructions—since I use festive Christmas-shaped pasta, it usually only takes about 7-9 minutes. Once cooked, drain and rinse under cold water to cool it down and stop the cooking process. This also helps keep the pasta from sticking together while you prepare the rest of the salad.
Step 3: Whisk Together the Dressing
In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, maple syrup, and salt. Whisk vigorously until the dressing emulsifies—it should look glossy and slightly thick. This dressing is the glue that pulls all those vibrant salad ingredients together with a perfect balance of sweet and tangy.
Step 4: Combine All the Salad Ingredients
In a large mixing bowl, gently toss the cooled roasted sweet potatoes, prepared pasta, diced Honey Crisp apple, cubed white cheddar, dried cranberries, chopped walnuts, finely diced red onion, and arugula. Make sure the pieces are roughly similar in size for the best every-bite flavor and texture experience.
Step 5: Dress and Serve
Pour your dressing over the salad and toss gently but thoroughly to coat every bite. I usually serve this salad immediately so the arugula stays nice and fresh—but it also holds up well in the fridge for a few hours if you want to prep ahead.
Top Tip
After making this salad a dozen times, I’ve learned these little tips really elevate the dish and simplify the process:
- Roast Sweet Potatoes Uniformly: Cutting your sweet potatoes into even cubes ensures they roast evenly and none are undercooked or mushy.
- Cool Ingredients Properly: Make sure pasta and potatoes are fully cooled before mixing with greens to prevent wilting or sogginess.
- Whisk Dressing Well: Give it a good whisk for a creamy consistency that coats everything beautifully without clumping.
- Don’t Overdress: Start with less dressing; you can always add more. You want every bite flavorful but not swimming in dressing.
How to Serve Christmas Pasta Salad with Sweet Potatoes Recipe
Garnishes
I love topping this salad with a few extra chopped walnuts and a sprinkle of freshly cracked black pepper. Sometimes I add a few parsley leaves or even a light grating of extra white cheddar to amp up presentation and flavor. These little touches add texture and a fresh pop of color that makes the dish look as good as it tastes.
Side Dishes
This salad stands out on its own but pairs wonderfully with roasted chicken, turkey, or a simple grilled sausage. For the holidays, I often serve it alongside a warm butternut squash soup or a selection of crusty breads to soak up any leftover dressing flavors.
Creative Ways to Present
To make things extra special at holiday parties, I sometimes serve this Christmas Pasta Salad with Sweet Potatoes Recipe in clear glass bowls or small individual mason jars so the layers peek through beautifully. Another fun idea is to garnish individual portions with a sprig of fresh rosemary or thyme for a festive touch that invites conversation.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld and deepen overnight, though the arugula can get a little softer. If you want to keep the greens bright and peppery, try adding fresh arugula just before serving.
Freezing
Freezing this salad is tricky because of the fresh ingredients like apple and arugula that lose their texture. I usually freeze just the roasted sweet potatoes and pasta separately if meal prepping in advance, then add fresh ingredients and dressing after thawing.
Reheating
Leftover salad is best enjoyed cold or at room temperature. If you want to warm the sweet potatoes and pasta slightly, I pop them in a microwave-safe bowl for 30 seconds, then toss with fresh greens and dressing for a cozy, slightly warmed salad experience.
Frequently Asked Questions:
Absolutely! While the festive Christmas-shaped pasta is a fun touch, any small pasta like rotini, shells, or elbow macaroni works just fine and will taste delicious.
You can roast the sweet potatoes and make the dressing a day ahead, but I recommend assembling the salad no more than a few hours before serving to keep the arugula fresh and crisp.
Definitely! Dried cherries, pomegranate seeds, or even raisins are great alternatives that provide a similar sweet-tart contrast.
To make this Christmas Pasta Salad with Sweet Potatoes Recipe vegan, simply omit the white cheddar cheese or replace it with a plant-based cheese alternative. Make sure to check the pasta ingredients as well to avoid eggs.
Final Thoughts
I genuinely look forward to making this Christmas Pasta Salad with Sweet Potatoes Recipe every holiday because it brings together the best of textures and flavors in a way that's festive but easy. Whether you're hosting a big crowd or want a colorful side dish for your own family dinner, this salad delivers dependable joy. Trust me, it’s one dish you’ll want to keep on your holiday rotation!
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Christmas Pasta Salad with Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A festive and flavorful Christmas Pasta Salad featuring roasted cinnamon sweet potatoes, Christmas-shaped pasta, crisp apples, white cheddar cheese, and a tangy balsamic dressing with a hint of maple syrup. Perfect as a vibrant holiday side dish or light meal.
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. Spray a sheet pan with non-stick spray and set aside.
- Prepare sweet potatoes: Peel and dice the sweet potatoes, then transfer them to a bowl. Toss the sweet potato cubes with cinnamon until evenly coated.
- Roast sweet potatoes: Spread the sweet potatoes evenly on the prepared sheet pan. Roast in the oven for 35 minutes until tender. Remove and let cool.
- Cook pasta: Boil pasta according to the instructions on the package until al dente. Drain and allow the pasta to cool completely.
- Make dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, maple syrup, and salt until the dressing is well combined. Set aside.
- Combine salad ingredients: In a large bowl, combine the cooled roasted sweet potatoes, 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 combined salad ingredients. Toss gently until everything is evenly coated with the dressing.
- Serve: Serve the Christmas Pasta Salad immediately for best freshness and flavor.
Notes
- Roasting the sweet potatoes enhances their natural sweetness and adds a warm, cozy flavor.
- Use Christmas-shaped pasta for a festive touch, but any small shaped pasta works well.
- For a nut-free version, omit walnuts or substitute with pumpkin seeds or sunflower seeds.
- If you prefer a milder onion flavor, soak diced red onion in cold water for 10 minutes before adding to the salad.
- The salad can be made ahead by roasting the sweet potatoes and cooking the pasta in advance; store them separately and combine just before serving.
- This salad is best served fresh but will keep refrigerated for up to 24 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg

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