50+ Delicious Thanksgiving Pasta Salad Recipes You’ll Love

Thanksgiving is a time for gathering with loved ones, sharing delicious food, and expressing gratitude for the blessings in our lives.

While the traditional turkey and stuffing often take center stage, it’s essential to have a variety of dishes that complement the main course and cater to different tastes.

Enter pasta salads—a delightful addition to your Thanksgiving table that brings vibrant flavors, satisfying textures, and colorful presentations.

From refreshing salads with seasonal vegetables to hearty options loaded with proteins, these 50+ Thanksgiving pasta salad recipes are designed to please a crowd.

Not only are they easy to prepare, but they can also be made in advance, allowing you to spend more quality time with your family and friends during the holiday festivities.

Get ready to elevate your Thanksgiving spread with these creative and delicious pasta salads!

50+ Delicious Thanksgiving Pasta Salad Recipes You’ll Love

With 50+ Thanksgiving pasta salad recipes to choose from, you’re sure to find the perfect addition to your holiday table.

These salads not only provide a beautiful burst of color and flavor but also offer a refreshing contrast to the traditional heavy dishes we often associate with Thanksgiving.

Whether you prefer a classic Italian pasta salad, a Mediterranean-inspired dish, or a seasonal creation featuring autumn ingredients, there’s something here for everyone.

As you prepare for your Thanksgiving gathering, consider including a few of these pasta salads to delight your guests and make your meal truly memorable.

Each recipe is a celebration of the season’s flavors, ensuring that your Thanksgiving dinner is as vibrant and diverse as the company you keep.

So, roll up your sleeves, gather your ingredients, and get ready to impress with these fantastic pasta salad creations!

Pasta Salad with Roasted Butternut Squash and Kale

This pasta salad combines the sweetness of roasted butternut squash with the earthiness of kale, tossed in a light vinaigrette. It’s a beautiful, colorful dish that not only tastes great but also adds a festive touch to your Thanksgiving spread. The flavors meld perfectly, creating a dish that’s hearty yet refreshing.

Ingredients:

• 12 oz. whole wheat pasta (farfalle or rotini)
• 1 small butternut squash, peeled and diced
• 4 cups kale, chopped
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (optional)
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• 1/2 cup toasted walnuts

Instructions:

1. Roast the Butternut Squash:
   Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender and caramelized, turning halfway through.
2. Cook the Pasta:
   While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
3. Prepare the Kale:
   In a large bowl, combine the chopped kale with a pinch of salt and a tablespoon of olive oil. Massage the kale for a few minutes until it softens.
4. Make the Dressing:
   In a small bowl, whisk together the balsamic vinegar, remaining olive oil, Dijon mustard, honey (if using), salt, and pepper.
5. Assemble the Salad:
   In the bowl with the kale, add the cooked pasta, roasted butternut squash, feta cheese, and toasted walnuts. Drizzle the dressing over the salad and toss gently to combine.

This Roasted Butternut Squash and Kale Pasta Salad is not just a side dish; it’s a celebration of fall flavors that will impress your guests. The sweet and savory notes complement traditional Thanksgiving dishes while providing a healthy option. Serve it chilled or at room temperature, and watch it disappear from your table!

Cranberry Pesto Pasta Salad

Bright and tangy, this Cranberry Pesto Pasta Salad features a vibrant blend of fresh cranberries and basil pesto. The contrasting flavors make it a delightful addition to your Thanksgiving menu, offering a refreshing bite that balances heavier dishes. It’s a unique pasta salad that can easily be prepared ahead of time, making your holiday prep a breeze.

Ingredients:

• 12 oz. rotini or penne pasta
• 1 cup fresh cranberries, halved (or dried cranberries for sweetness)
• 1 cup basil pesto (store-bought or homemade)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup mozzarella balls (bocconcini)
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Prepare the Salad:
   In a large mixing bowl, combine the cooked pasta, fresh cranberries, cherry tomatoes, mozzarella balls, and toasted pine nuts.
3. Add the Pesto:
   Spoon the basil pesto over the salad and toss gently to coat all the ingredients evenly. Add salt and pepper to taste.
4. Serve:
   Transfer the salad to a serving bowl or platter. Sprinkle grated Parmesan cheese on top just before serving.

This Cranberry Pesto Pasta Salad is an unexpected delight that brings a pop of color and flavor to your Thanksgiving table. Its bright acidity from the cranberries, combined with the aromatic pesto, creates a lightness that contrasts beautifully with heavier holiday fare. Not only is it a delicious side, but it also works well as a light main dish for guests seeking something different.

Autumn Harvest Pasta Salad

Celebrate the flavors of autumn with this hearty Autumn Harvest Pasta Salad. Combining roasted vegetables, creamy goat cheese, and a tangy vinaigrette, it’s a filling salad that pairs wonderfully with Thanksgiving dishes. The addition of seasonal veggies makes it a nutritious option, ensuring everyone at your gathering can enjoy it.

Ingredients:

• 12 oz. penne pasta
• 1 cup Brussels sprouts, halved
• 1 cup sweet potatoes, diced
• 1 red bell pepper, diced
• 1/2 cup red onion, sliced
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste
• 1/2 cup goat cheese, crumbled
• 1/4 cup pumpkin seeds (pepitas), toasted

Instructions:

1. Roast the Vegetables:
   Preheat the oven to 425°F (220°C). Toss the Brussels sprouts, sweet potatoes, red bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
2. Cook the Pasta:
   While the vegetables are roasting, cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
3. Make the Dressing:
   In a small bowl, whisk together the apple cider vinegar, maple syrup, salt, and pepper. Slowly drizzle in the remaining olive oil while whisking to emulsify.
4. Combine the Ingredients:
   In a large bowl, combine the cooked pasta, roasted vegetables, and dressing. Toss gently to coat everything evenly.
5. Serve with Toppings:
   Transfer the salad to a serving dish and top with crumbled goat cheese and toasted pumpkin seeds.

This Autumn Harvest Pasta Salad encapsulates the essence of Thanksgiving with its rich flavors and textures. The combination of roasted vegetables and creamy goat cheese creates a savory dish that complements traditional holiday fare while standing out on its own. Serve this at your Thanksgiving gathering for a seasonal delight that will be a hit with family and friends!

Apple Walnut Pasta Salad

This Apple Walnut Pasta Salad combines crisp apples with crunchy walnuts and a tangy dressing, making it a refreshing and flavorful side dish for your Thanksgiving feast. The sweet-tart apples harmonize beautifully with the nuttiness of the walnuts, while the pasta provides a satisfying base. It’s a delightful mix of textures and flavors that will brighten your holiday table.

Ingredients:

• 12 oz. rotini or fusilli pasta
• 2 medium apples (Granny Smith or Honeycrisp), diced
• 1/2 cup walnuts, chopped and toasted
• 1/2 cup celery, diced
• 1/2 cup dried cranberries
• 1/4 cup green onions, sliced
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Prepare the Salad:
   In a large bowl, combine the cooked pasta, diced apples, toasted walnuts, diced celery, dried cranberries, and green onions.
3. Make the Dressing:
   In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined.
4. Combine and Serve:
   Pour the dressing over the pasta salad and toss gently to combine. Adjust seasoning to taste, if necessary. Chill for at least 30 minutes before serving to allow the flavors to meld.

The Apple Walnut Pasta Salad brings a delightful crunch and a burst of flavor to your Thanksgiving gathering. The combination of sweet and savory ingredients is a perfect accompaniment to traditional dishes like turkey and stuffing. This salad is not only easy to prepare but also a great make-ahead option that allows for stress-free entertaining, ensuring you can enjoy the holiday with family and friends.

Creamy Pumpkin Pasta Salad

This Creamy Pumpkin Pasta Salad is a unique and delicious way to celebrate fall flavors at your Thanksgiving meal. Featuring a creamy pumpkin dressing, this salad is rich and hearty while still being light enough to complement your main dishes. The addition of spinach and pecans gives it a nutritious boost and adds delightful texture.

Ingredients:

• 12 oz. rotini or penne pasta
• 1 cup fresh spinach, chopped
• 1/2 cup pecans, toasted and roughly chopped
• 1 cup canned pumpkin puree
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Cook the Pasta:
   In a large pot of boiling salted water, cook the pasta until al dente. Drain and rinse under cold water.
2. Prepare the Dressing:
   In a medium bowl, whisk together the pumpkin puree, Greek yogurt, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
3. Combine Ingredients:
   In a large mixing bowl, combine the cooked pasta, chopped spinach, and toasted pecans. Pour the dressing over the salad and toss to coat evenly.
4. Chill and Serve:
   Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

The Creamy Pumpkin Pasta Salad is a wonderful addition to your Thanksgiving table, offering a delicious twist on traditional flavors. Its creamy dressing made with pumpkin puree is not only seasonal but also adds a nutritious element to your meal. This salad is perfect for those who appreciate a rich, creamy dish that still feels light and fresh, making it a standout side for any holiday gathering.

Mediterranean Thanksgiving Pasta Salad

Infusing Mediterranean flavors into your Thanksgiving meal, this Mediterranean Pasta Salad features roasted vegetables, olives, and a zesty lemon-herb dressing. It’s a vibrant and healthy option that balances beautifully with richer holiday dishes. This salad is not only visually appealing but also provides a flavorful and nutritious option for your guests.

Ingredients:

• 12 oz. fusilli or bowtie pasta
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers (red and yellow), diced
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the Pasta:
   In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
2. Roast the Vegetables:
   Preheat the oven to 425°F (220°C). Toss cherry tomatoes and bell peppers with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.
3. Prepare the Dressing:
   In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper.
4. Combine the Salad:
   In a large bowl, combine the cooked pasta, roasted vegetables, red onion, olives, and feta cheese. Drizzle the dressing over the salad and toss gently to combine.
5. Serve:
   Allow the salad to sit for about 15 minutes before serving to let the flavors meld. This salad can be served warm or at room temperature.

This Mediterranean Thanksgiving Pasta Salad offers a delightful break from traditional flavors, introducing guests to the vibrant tastes of the Mediterranean. The combination of roasted vegetables, olives, and feta creates a unique dish that pairs beautifully with turkey and stuffing. Not only is it a colorful addition to your spread, but it also serves as a reminder that Thanksgiving can embrace diverse culinary traditions, making it a meal to remember.

Roasted Butternut Squash Pasta Salad

The Roasted Butternut Squash Pasta Salad is a beautiful and hearty dish that embodies the essence of fall. Sweet roasted butternut squash pairs perfectly with al dente pasta, creating a satisfying meal or side dish. With the addition of creamy goat cheese and toasted pine nuts, this salad becomes an indulgent yet wholesome addition to your Thanksgiving table. The vibrant colors and flavors will impress your guests and complement traditional holiday fare.

Ingredients:

• 12 oz. farfalle (bowtie) pasta
• 2 cups butternut squash, peeled and diced
• 1/2 cup goat cheese, crumbled
• 1/2 cup pine nuts, toasted
• 1 cup arugula or baby spinach
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Roast the Butternut Squash:
   Preheat the oven to 425°F (220°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for about 25-30 minutes or until tender and caramelized.
2. Cook the Pasta:
   While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
3. Prepare the Dressing:
   In a small bowl, whisk together balsamic vinegar, honey, and a pinch of salt and pepper.
4. Combine the Salad:
   In a large bowl, combine the cooked pasta, roasted butternut squash, crumbled goat cheese, toasted pine nuts, and arugula. Drizzle with the dressing and toss gently to combine.
5. Serve:
   Garnish with chopped parsley and serve warm or at room temperature.

The Roasted Butternut Squash Pasta Salad is an exquisite blend of flavors and textures that elevates your Thanksgiving menu. Its combination of sweet squash, creamy goat cheese, and crunchy pine nuts creates a delightful balance that will have your guests coming back for seconds. This dish is not only delicious but also visually appealing, adding a pop of color to your holiday spread. Plus, it can be made in advance, allowing you to enjoy more time with loved ones during the festivities.

Bacon and Pea Pasta Salad

The Bacon and Pea Pasta Salad is a crowd-pleasing side dish that combines savory bacon with fresh peas and a creamy dressing. This pasta salad brings a delightful crunch and a burst of flavor to your Thanksgiving feast, making it a wonderful complement to classic dishes like turkey and stuffing. It’s easy to prepare, and the combination of ingredients makes it a standout choice that will leave your guests raving.

Ingredients:

• 12 oz. shell pasta
• 1 cup frozen peas, thawed
• 6 strips of bacon, cooked and crumbled
• 1/2 cup red onion, finely chopped
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Pasta:
   In a large pot of salted boiling water, cook the shell pasta according to package instructions until al dente. Drain and rinse under cold water.
2. Combine Ingredients:
   In a large bowl, combine the cooked pasta, thawed peas, crumbled bacon, and chopped red onion.
3. Make the Dressing:
   In a small bowl, whisk together mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper until smooth.
4. Toss and Serve:
   Pour the dressing over the pasta salad and toss to coat evenly. Adjust seasoning if necessary. Garnish with chopped parsley before serving.

The Bacon and Pea Pasta Salad is a hearty and flavorful dish that adds a satisfying crunch to your Thanksgiving meal. The savory bacon combined with the sweetness of the peas and a creamy dressing creates a delightful taste experience that pairs well with the rich flavors of traditional holiday dishes. This salad is not only easy to make but also a great option for feeding a crowd, ensuring everyone leaves your table feeling satisfied and happy.

Caprese Pasta Salad with Pesto

The Caprese Pasta Salad with Pesto is a refreshing and vibrant dish that brings the classic flavors of Caprese salad into a hearty pasta format. This salad features ripe tomatoes, creamy mozzarella, and fresh basil, all tossed with al dente pasta and a zesty homemade pesto. It’s a fantastic way to celebrate seasonal produce and add a burst of freshness to your Thanksgiving spread, offering a lighter alternative to heavier holiday dishes.

Ingredients:

• 12 oz. penne pasta
• 1 cup cherry tomatoes, halved
• 8 oz. fresh mozzarella balls (bocconcini), halved
• 1/2 cup fresh basil leaves, torn
• 1/2 cup homemade or store-bought pesto
• 2 tablespoons olive oil
• 1 tablespoon balsamic glaze
• Salt and pepper to taste

Instructions:

1. Cook the Pasta:
   In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and rinse under cold water.
2. Combine Ingredients:
   In a large bowl, combine the cooked pasta, halved cherry tomatoes, mozzarella balls, and torn basil leaves.
3. Dress the Salad:
   Add the pesto and olive oil to the pasta salad, tossing to combine. Season with salt and pepper to taste.
4. Serve:
   Drizzle with balsamic glaze before serving. This salad can be served chilled or at room temperature.

The Caprese Pasta Salad with Pesto is a deliciously fresh addition to your Thanksgiving menu, capturing the essence of summer flavors even in the heart of fall. The combination of ripe tomatoes, creamy mozzarella, and fragrant basil makes this salad a delightful treat that contrasts beautifully with heavier holiday dishes. Its bright colors and refreshing taste make it a showstopper that will leave your guests impressed. Plus, it’s an easy dish to prepare ahead of time, allowing you to enjoy more time with family and friends during the festivities.

Sweet Potato and Kale Pasta Salad

The Sweet Potato and Kale Pasta Salad combines hearty sweet potatoes with nutritious kale and a tangy dressing, creating a delightful and vibrant dish for your Thanksgiving celebration. This salad highlights the sweet, earthy flavors of roasted sweet potatoes and the robust taste of kale, making it a wholesome addition that complements traditional holiday fare beautifully. With added cranberries for a touch of sweetness and walnuts for crunch, this salad is as visually appealing as it is delicious.

Ingredients:

• 12 oz. whole wheat pasta (fusilli or rotini)
• 2 cups sweet potatoes, peeled and diced
• 2 cups kale, chopped
• 1/2 cup dried cranberries
• 1/2 cup walnuts, toasted and chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Roast the Sweet Potatoes:
   Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25-30 minutes until tender and lightly caramelized.
2. Cook the Pasta:
   While the sweet potatoes are roasting, bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water.
3. Prepare the Dressing:
   In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
4. Combine the Salad:
   In a large bowl, combine the cooked pasta, roasted sweet potatoes, chopped kale, dried cranberries, and toasted walnuts. Pour the dressing over the salad and toss gently to combine.
5. Serve:
   This salad can be served warm or chilled, making it versatile for your Thanksgiving spread.

The Sweet Potato and Kale Pasta Salad is a hearty, nutritious option that brings a wonderful depth of flavor to your Thanksgiving meal. Its combination of sweet, savory, and tangy elements ensures that each bite is a delightful experience. This salad is not only a feast for the eyes but also a celebration of seasonal ingredients, making it a perfect addition to your holiday table. Plus, it’s easy to prepare ahead of time, allowing you to focus on other festive preparations.

Creamy Avocado Pasta Salad

The Creamy Avocado Pasta Salad is a rich and flavorful dish that combines creamy avocados with pasta, fresh vegetables, and a zesty lime dressing. This unique salad adds a modern twist to traditional Thanksgiving flavors, showcasing the creamy texture of avocados and the crunch of fresh veggies. It’s a refreshing option that balances well with the heartier dishes typically served during the holiday, providing a delightful contrast that your guests will love.

Ingredients:

• 12 oz. rotini or penne pasta
• 1 ripe avocado, pitted and peeled
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons Greek yogurt
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Cook the Pasta:
   In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
2. Prepare the Dressing:
   In a small bowl, mash the avocado with lime juice, Greek yogurt, olive oil, salt, and pepper until smooth and creamy.
3. Combine Ingredients:
   In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and cilantro. Add the avocado dressing and toss until everything is evenly coated.
4. Serve:
   This salad can be served immediately or chilled for a bit before serving.

The Creamy Avocado Pasta Salad is an innovative and delicious addition to your Thanksgiving spread, offering a refreshing and healthy option that stands out. The rich creaminess of the avocado dressing pairs beautifully with the vibrant vegetables, creating a salad that is both satisfying and light. This dish showcases the versatility of pasta salads while providing a modern twist that your guests will appreciate. Plus, it’s quick to prepare, leaving you more time to enjoy the holiday festivities.

Holiday Harvest Pasta Salad

The Holiday Harvest Pasta Salad is a festive medley of flavors and colors that captures the essence of Thanksgiving. Featuring roasted seasonal vegetables, fresh herbs, and a light vinaigrette, this salad is a delightful addition to your holiday table. With the sweetness of roasted carrots and the earthiness of beets, combined with the nuttiness of farro or whole grain pasta, this salad will not only please the palate but also bring a vibrant touch to your feast.

Ingredients:

• 12 oz. farro or whole grain pasta
• 1 cup carrots, sliced
• 1 cup beets, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Roast the Vegetables:
   Preheat the oven to 425°F (220°C). Toss the carrots and beets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 30 minutes or until tender and caramelized.
2. Cook the Pasta:
   In a large pot of salted boiling water, cook the farro or whole grain pasta according to package instructions until al dente. Drain and rinse under cold water.
3. Prepare the Dressing:
   In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
4. Combine the Salad:
   In a large bowl, combine the cooked pasta, roasted carrots, roasted beets, diced red bell pepper, crumbled feta cheese, and chopped parsley. Pour the dressing over the salad and toss gently to combine.
5. Serve:
   This salad can be served warm or chilled, making it a versatile addition to your Thanksgiving menu.

The Holiday Harvest Pasta Salad is a beautiful celebration of seasonal ingredients that enhances your Thanksgiving feast. The combination of roasted vegetables, fresh herbs, and tangy feta cheese creates a flavorful and satisfying dish that is sure to impress your guests. This pasta salad not only adds color to your table but also offers a healthy option amidst the richer holiday fare. Easy to prepare and visually stunning, it will become a staple at your Thanksgiving gatherings.

Cranberry Almond Pasta Salad

The Cranberry Almond Pasta Salad brings a delightful mix of tartness and crunch, making it a perfect complement to your Thanksgiving spread. The sweetness of dried cranberries pairs beautifully with the nutty flavor of almonds, while the addition of fresh herbs adds a bright, aromatic touch. This salad is not only visually appealing with its beautiful colors but also offers a balance of flavors that enhances the traditional holiday fare. It’s a refreshing and nutritious option that your guests will love.

Ingredients:

• 12 oz. rotini or farfalle pasta
• 1 cup dried cranberries
• 1/2 cup sliced almonds, toasted
• 1 cup spinach or arugula, chopped
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Cook the Pasta:
   In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Prepare the Dressing:
   In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. Combine the Salad:
   In a large bowl, combine the cooled pasta, dried cranberries, toasted almonds, chopped spinach or arugula, red onion, and parsley. Pour the dressing over the salad and toss gently to combine.
4. Serve:
   This salad can be served chilled or at room temperature, making it a versatile option for your Thanksgiving table.

The Cranberry Almond Pasta Salad is a perfect addition to your Thanksgiving celebration, offering a delightful mix of textures and flavors. The combination of sweet cranberries, crunchy almonds, and fresh greens makes this salad a nutritious and colorful option that balances well with heavier holiday dishes. Plus, it can be prepared ahead of time, allowing the flavors to meld beautifully. This pasta salad will not only impress your guests but also leave them craving more!

Pesto and Roasted Vegetable Pasta Salad

The Pesto and Roasted Vegetable Pasta Salad features a vibrant array of roasted vegetables tossed with pasta and a flavorful basil pesto. This dish brings a Mediterranean flair to your Thanksgiving table, combining fresh ingredients with rich flavors. The creaminess of the pesto complements the sweetness of the roasted vegetables, creating a delicious and visually appealing salad. It’s a fantastic way to incorporate seasonal produce into your holiday feast while offering a lighter alternative to heavier dishes.

Ingredients:

• 12 oz. penne or fusilli pasta
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Roast the Vegetables:
   Preheat the oven to 425°F (220°C). Toss zucchini, bell pepper, cherry tomatoes, and broccoli with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for about 20-25 minutes until tender and slightly charred.
2. Cook the Pasta:
   In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
3. Combine the Salad:
   In a large bowl, combine the cooked pasta, roasted vegetables, basil pesto, and grated Parmesan cheese. Toss gently until everything is well combined.
4. Serve:
   This salad can be served warm or chilled, making it a versatile choice for your Thanksgiving gathering.

The Pesto and Roasted Vegetable Pasta Salad is a delightful way to celebrate the flavors of fall and the freshness of the season. The aromatic pesto and roasted vegetables come together to create a satisfying dish that adds color and vibrancy to your holiday table. This salad not only stands out for its delicious taste but also for its visual appeal, making it a perfect complement to traditional Thanksgiving dishes. Its easy preparation allows you to focus on enjoying the holiday festivities while still serving a remarkable dish.

Mediterranean Orzo Pasta Salad

The Mediterranean Orzo Pasta Salad offers a refreshing blend of Mediterranean flavors, making it an ideal addition to your Thanksgiving feast. This salad features orzo pasta, colorful vegetables, and a tangy lemon dressing, creating a light and vibrant dish that contrasts beautifully with richer holiday foods. The combination of fresh herbs, olives, and feta cheese provides a deliciously satisfying bite, ensuring your guests enjoy every morsel. It’s a celebration of seasonal ingredients that adds a unique twist to the traditional Thanksgiving menu.

Ingredients:

• 12 oz. orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh dill or parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. Cook the Orzo:
   In a large pot of boiling salted water, cook the orzo according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Prepare the Dressing:
   In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and pepper until well combined.
3. Combine the Salad:
   In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, Kalamata olives, feta cheese, and fresh herbs. Pour the dressing over the salad and toss gently to combine.
4. Serve:
   This salad can be served chilled or at room temperature, making it a great make-ahead option.

The Mediterranean Orzo Pasta Salad is a light, flavorful dish that adds a delightful twist to your Thanksgiving menu. Its combination of fresh vegetables, briny olives, and creamy feta creates a satisfying balance of flavors that is sure to please your guests. This salad not only offers a refreshing contrast to heavier holiday fare but also celebrates the vibrant tastes of the Mediterranean. Easy to prepare and visually stunning, it will quickly become a favorite at your Thanksgiving gatherings.

Note: More recipes are coming soon!