Best Thanksgiving Pasta Salad

When it comes to Thanksgiving, everyone talks about the turkey and stuffing, but I’m always excited about the side dishes. They’re what make the meal feel complete. As someone who hosts big family gatherings, I’ve learned that having a mix of traditional and new dishes keeps things interesting. That’s why I started making this Thanksgiving pasta salad a few years ago.

It’s perfect for those of us who want to prep something ahead of time and avoid the kitchen chaos on the big day. I usually make it the night before while I’m getting other dishes ready. The flavors actually get better when they have time to come together in the fridge, and it’s one less thing to worry about when the oven is full of turkey and sweet potatoes.

Looking for something that combines the familiar tastes of Thanksgiving with a fresh twist? This pasta salad does exactly that. Plus, it’s great for using up those turkey leftovers if you want to make it again the next day.

What Kind of Butternut Squash Should I Use?

When shopping for butternut squash, look for one that feels heavy for its size and has a firm, beige skin without any soft spots or blemishes. The smaller squashes (about 1-2 pounds) tend to be a bit sweeter and more flavorful than the really large ones, making them perfect for this pasta salad. If you’re short on time, many grocery stores now offer pre-cut butternut squash in the produce section – while it’s a bit more expensive, it’s just as good as cutting your own and saves you some prep work. Just make sure your squash cubes are roughly the same size (about 1-inch pieces) so they cook evenly and get those nice caramelized edges when roasted.

Options for Substitutions

This festive pasta salad is pretty flexible and you can make several swaps based on what you have in your pantry:

• Butternut squash: You can swap the butternut squash with sweet potatoes or even roasted pumpkin – just cut them in similar-sized cubes and roast until tender.
• Bow tie pasta: Any medium-sized pasta shape works well here – try rotini, penne, or even orzo. Just cook according to package directions until al dente.
• Dried cranberries: Try dried cherries, raisins, or even pomegranate seeds for that sweet-tart pop of flavor.
• Pecans: Feel free to use walnuts, almonds, or even pumpkin seeds if you need a nut-free option.
• Feta cheese: Goat cheese or crumbled blue cheese make good alternatives. For a dairy-free version, try adding diced avocado instead.
• Baby spinach: Any tender greens work well – try arugula, baby kale, or mixed spring greens.
• Maple syrup: Honey works as a good substitute in the dressing, though you might need to use a bit less since it’s sweeter than maple syrup.
• Apple cider vinegar: White wine vinegar or regular white vinegar can work in place of apple cider vinegar in the dressing.

Watch Out for These Mistakes While Cooking

The biggest challenge when making this pasta salad is getting the butternut squash cooked just right – overcooking will turn it to mush while undercooking leaves it too firm, so aim for tender-crisp pieces that hold their shape when pierced with a fork.

When it comes to the pasta, a common mistake is not cooking it al dente or failing to rinse it with cold water after cooking, which can result in a mushy salad – remember that the pasta will continue to absorb dressing as it sits.

Temperature control is crucial here: make sure both the squash and pasta are completely cooled before combining with the spinach and other ingredients, otherwise the heat will wilt the greens and melt the feta cheese.

For the best flavor development, try making the maple-dijon dressing ahead of time and letting it sit for at least 30 minutes before tossing with the salad, and remember to add the pecans just before serving to maintain their crunch.

What to Serve With Thanksgiving Pasta Salad?

This festive pasta salad works great as a side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside some roasted turkey breast or grilled chicken for extra protein that matches the fall flavors. Since the salad already has lots of autumn ingredients, it pairs nicely with simple sides like warm dinner rolls or a cup of butternut squash soup. If you’re bringing this to a potluck, it tastes great next to other classic Thanksgiving sides like green bean casserole or roasted Brussels sprouts – the maple dressing ties everything together really well!

Storage Instructions

Keep Fresh: This Thanksgiving pasta salad stays good in an airtight container in the fridge for up to 4 days. The flavors actually get better as they mingle together! I like to give it a quick toss before serving to redistribute the dressing and ingredients.

Make Ahead: Want to prep this ahead? You can roast the squash, cook the pasta, and make the dressing up to 2 days in advance. Store these components separately in the fridge, then toss everything together with the fresh spinach, cranberries, pecans, and feta just before serving. This keeps the spinach crisp and the nuts crunchy!

Pack: Taking this to a potluck? Pack the spinach on top of the other ingredients and toss everything together just before serving. This prevents the greens from getting wilted and keeps everything fresh. If you’re bringing the dressing separately, give it a good shake before adding it to the salad.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 35-45 g
• Fat: 120-130 g
• Carbohydrates: 200-220 g

Ingredients

For the roasted butternut squash:

• pepper
• salt (kosher salt is recommended)
• 1 tbsp olive oil
• 4 cups cubed butternut squash

For the dressing:

• 1/3 cup olive oil (extra virgin preferred)
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard (I use Grey Poupon)
• 2 tbsp apple cider vinegar

For the salad:

• 8 oz fresh baby spinach (tender and young leaves)
• 1/2 cup pecans (toasted for best flavor)
• 1/2 cup dried cranberries (or Craisins)
• 8 oz cooked bow tie pasta
• 4 oz crumbled feta cheese

Step 1: Roast the Butternut Squash

Preheat your oven to 375 degrees F.

Place cubed butternut squash on a baking sheet and drizzle with olive oil.

Season generously with salt and pepper to taste.

Bake in the preheated oven for 20-25 minutes, or until the squash is softened and slightly caramelized.

Remove from the oven and set aside to cool slightly.

Step 2: Prepare the Salad Dressing

While the squash is roasting, make your salad dressing.

In a mason jar, combine your chosen salad dressing ingredients.

Seal the jar tightly with its lid and shake vigorously until the dressing is well emulsified.

Adjust the seasoning with salt and pepper to taste.

Set the prepared dressing aside for later use.

Step 3: Assemble the Salad

In a large serving bowl, combine the cooked bowtie pasta, dried cranberries, pecans, and crumbled feta cheese.

Add the roasted butternut squash and fresh spinach into the mix.

Pour the prepared salad dressing over the top and toss the entire mixture gently to combine, ensuring that all ingredients are well coated in the dressing.

Step 4: Serve and Enjoy

Once everything is combined and well coated, your autumn-inspired pasta salad is ready to serve.

Enjoy it as a hearty side dish or refreshing meal on its own.