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This Pomegranate Pasta Salad recipe is loaded with fresh herbs, arugula, and a simple homemade apple cider vinaigrette. A perfect winter pasta salad side dish for the holidays, a potluck, or just a simple lunch or dinner.

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I love adding unexpected ingredients to my pasta salad, and this Pomegranate Pasta Salad is a great way to use up leftover pomegranate seeds or extra greens that you may have in your refrigerator. This simple salad has hearty arugula, sweet bursts of flavor from the pom seeds, and a sweet and light vinaigrette. This recipe is a fantastic winter pasta salad, and will definitely impress holiday guests.

You know that I absolutely love pasta salad… I have about 30 different pasta salad recipes on this site – most of which I love making for entertaining guests, or for light lunches. While pasta salads are usually summer fare, I wanted to make a fun winter version that is elegant enough for the holidays. This pomegranate arugula pasta salad will brighten up your winter table for sure!

This Pomegranate Pasta Salad Recipe Is:

Light
Fresh
Loaded with Flavor
A Great Balance of Savory with a Little Sweet
A Simple Holiday Pasta Salad Side Dish
Vegan, Gluten Free, and Vegetarian!

A Great Winter Pasta Salad Recipe

This pomegranate pasta salad is a fantastic recipe for the holidays – add it to your Christmas, Thanksgiving, or Hanukah table and enjoy. This will be one crowd pleaser salad recipe everyone will love. And this simple make-ahead salad are fantastic to prep ahead of time. If you’re bringing this to a holiday potluck or family feast, check out my Thanksgiving hostess gift guide, or Holiday Christmas Hostess Guide for a thoughtful & affordable gift for your host.

What’s In This Pomegranate Pasta Recipe?

Pomegranate, Arugula, Mint – I get all the fresh produce for my recipes from my garden and from Misfits Market– they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get$10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
Apple Cider Vinegar, which gives this dressing a little extra tang which is really fantastic! I love using this organic apple cider vinegar with the mother which has a great flavor. I think it gives a nice extra sweetness and depth.
Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
Granulated Sugar: I like this organic sugar for my recipes, it has a really nice flavor, I’d recommend Anthony’s organic sugar for cooking or baking.
Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
Oregano: a spice I always put in my salad dressings sauces, it’s a staple ingredient! This dried oregano has a bright and earthy flavor, and goes so well with the bright and fresh sauce.

Make Pomegranate Pasta Salad Gluten Free for a Healthy Version

This gluten free pomegranate pasta salad recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.

How Do I Make This Pomegranate Arugula Pasta Salad Recipe?

Cook pasta according to package instructions. Drain and set aside to allow the pasta to cool (or run it under cold water). Once the pasta has cooled, add to a large bowl.
To the bowl, add the chopped pomegranate seeds, arugula, and chopped mint.
To make the dressing, add olive oil, garlic, oregano, sugar, apple cider vinegar, chili flakes, and salt to a mason jar or other airtight container. Shake well until dressing has been combined.
Pour the dressing over the pasta and pomegranate mixture, and toss well. Taste, and add salt and pepper if desired.
Serve, or cover and refrigerator to serve later. Pasta salad will last up to 3 days in the refrigerator.

Savory Pomegranate Recipes for the Win!

I love adding a bit of sweetness to a normally savory dish. The pomegranate seeds in this pasta salad give each bite a wonderful burst of flavor. If you haven’t tried adding pomegranate seeds to savory dishes, this is a great one to start with!

Get the Same Ingredients for this Winter Pasta Salad Recipe:

As always, if you make this vegan and gluten free pomegranate pasta salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

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