Festive Christmas Pasta Salad

In Trinidad and Tobago, Christmas is not a day; it is a season. Preparation begins long before December 25, unfolding with a rhythm and warmth that is unmistakably Trini. From early mornings filled with Parang music to evenings scented with spice and sorrel, Christmas preparation becomes a shared cultural ritual that brings families, neighbours, and communities together.

For many, cooking a huge family meal is a major part of that tradition. So, we reached out to Dawn Scott, the heart and hands behind Dawn’s Creation. She is known for her blessed hands and her gift for turning food into love. Her cooking carries warmth, tradition, and a special touch that makes every dish memorable.
One of her cherished family specialties is her Festive Christmas Pasta Salad, lovingly prepared every year. For Dawn, food is more than nourishment—it is a way of bringing family together. After all, at Christmas time, food and love go hand in hand, creating memories that last long after the season ends.

We hope you enjoy this delicious and fun Christmas dish that will go well with your other Christmas dishes.

Festive Christmas Pasta Salad

Ingredients

• 1 cup chopped pecans
• 1 package tri-colour bow-tie pasta
• 1 pound fresh broccoli
• 1 cup mayonnaise
• 1/3 cup sugar
• 1/3 cup diced red onion
• 1/3 cup apple cider vinegar
• 1 teaspoon salt
• 1/2 lb seedless red grapes, halved
• 1/2 lb seedless green grapes, halved

Method

1. Preheat oven to 350°F. Spread pecans in a single layer on a shallow pan and bake for 5–7 minutes, stirring halfway, until lightly toasted and fragrant. Set aside to cool.
2. Cook pasta according to package instructions. Drain and allow to cool completely.
3. Cut broccoli florets from the stems. Chop florets into small bite-sized pieces. Peel the tough outer layer from the stems and finely chop the tender inside.
4. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and diced red onion.
5. Add broccoli, cooked pasta, and grapes to the dressing and stir until well coated.
6. Cover and refrigerate for at least 3 hours.
7. Stir in toasted pecans just before serving.

Enjoy