A simple Pistachio Salad recipe that is perfect for any occasion! Smooth, creamy, and easy to make, the vibrant green makes this pistachio salad ideal for St. Patrick’s Day, Easter, and Christmas.
Pistachio salad was a holiday staple at my childhood table. Its pretty green hue made it a festive choice for Christmas, Easter, and St. Patrick’s Day, and my mom appreciated how quick and fuss-free it was to prepare.
Even now, Pistachio Salad remains a holiday tradition at my parents’ house and has become a regular at my own family’s gatherings. It’s a simple recipe that always feels nostalgic and cheerful on the table.
The bright green color pairs well with seasonal menus. For Easter I like to toss in pastel, multi-colored marshmallows for a festive touch — they add color and a little extra sweetness that the kids love. For any occasion you can serve it plain or dress it up with a dollop of whipped cream, a sprinkle of chopped pistachios, and a maraschino cherry.
This recipe is very adaptable: double or triple it for a crowd, or prepare a smaller batch for a family dinner. It’s an easy, crowd-pleasing side or dessert that’s popular with both kids and adults.
It’s so simple my five-year-old recently mixed one up for a family dessert night. The salad takes just a few minutes to mix and a short chill to set. If you’re in a hurry you can serve it after 20–30 minutes, but it’s best after a couple of hours or made the day before. Hold off on toppings until you’re ready to serve so they stay fresh.
Looking for another pistachio treat? Try the Pistachio Gluten Free Cake for a different take on this flavor.
Pistachio Salad
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Ingredients
- 1 3.4 oz box of gluten free pistachio pudding
- 1 ½ cups milk the higher the fat content, the creamier your salad. We like 2% or whole milk.
- 2 cups Cool Whip thawed
- 1 cup mini marshmallows white or multi-colored
Equipment
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Mixing bowl
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Whisk or electric mixer
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Refrigerator for chilling
Method
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In a large bowl, whisk the pistachio pudding mix with milk following the package directions until smooth.
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Gently fold in the thawed Cool Whip and the mini marshmallows until evenly combined.
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Refrigerate until set, about 20 minutes for a quick chill or a few hours for best texture. You can make it the day before; add any toppings just before serving.
Nutrition
Private Notes
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