This Thanksgiving Apple Brie Pasta Salad may sound fancy, but it’s basically autumn in a bowl. It blends crisp apples, creamy brie, and pasta for a festive side that travels well.
If your spread feels heavy with casseroles, this salad is a bright contrast that still screams “holiday.” No fancy equipment required—just pantry staples and a willingness to say yum out loud.
It’s a make-ahead crowd-pleaser, so you can actually enjoy Thanksgiving instead of playing salad whisperer. That’s why you’ll find me snagging a fork before the pie.
Plus, the brie gets melty and the apples stay crisp—crunchy-squeaky bites that earn applause. That’s the dream, right?
Contents
Equipment
Must-haves
- Large pot for cooking pasta
- Colander for draining
- Mixing bowl for dressing and tossing
- Sharp chef’s knife
- Cutting board
- Whisk for the dressing
- Measuring cups and spoons
- Serving spoon or tongs
Nice-to-haves
- Food processor for quick brie dice (optional but fast)
- Mandoline slicer for ultra-thin apples (optional)
- Airtight container for leftovers
- Salad spinner to dry greens before chopping
Ingredients
- 12 oz (340 g) fusilli pasta, cooked and cooled
- 8 oz (225 g) brie cheese, rind removed, cut into 1/2-inch cubes
- 2 medium apples, diced
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts, roughly chopped
- 1/3 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon fresh lemon juice
- Salt and pepper, to taste
- Optional: 2 tablespoons chopped fresh parsley for color
Pro tip: the dressing is fruity and bright, so keep salt modest until you taste. And yes, brie in a salad is basically a cheese-flavored hug.
That may look like a long list, but most of these keep well in the fridge. The result is a crisp, creamy, and slightly sweet salad that stretches your Thanksgiving leftovers into something actually exciting. It’s the kind of dish you’ll brag about to your relatives even if you burned the rolls.
Instructions
- Cook pasta in salted water until al dente, then drain and rinse under cold water to cool.
- Whisk olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, and a pinch of salt and pepper in a small bowl.
- In a large bowl, toss the cooled pasta with apples, brie, spinach, cranberries, and walnuts.
- Pour the dressing over the pasta mixture and toss gently to coat without mashing the brie into mushy crumbles.
- Season with additional salt and pepper if needed; balance sweet, tangy, and creamy to your liking.
- Chill in the fridge for at least 30 minutes so flavors mingle like old friends at a reunion.
- Garnish with parsley if you’re feeling fancy, and serve chilled or at room temperature.
- Leftovers keep well in the fridge for 2–3 days; the flavors actually improve after some rest. Yes, it’s possible.
What You Need To Know: This salad pretends to be a side but can double as a light main for non-meat eaters. The brie adds creaminess that keeps the apples from turning brown on contact, and the walnuts give a welcome crunch. It’s basically a party in a bowl, and everyone’s invited—even your veggie-hating aunt.
Good to Know
Make-ahead magic: cook the pasta and chop the apples a day ahead, then store separately. Toss with dressing just before serving. That way you avoid soggy, sad noodles and still have time to pretend you were a chef on a cooking show.
If the brie seems extra soft, cut into slightly larger cubes so you don’t end up with a cheese avalanche. And if you’re watching your budget, substitute pecans or almonds for walnuts—still tasty, still festive, still very forgiving.
Variations
Variation ideas: swap brie for goat cheese or a milder feta for a tangier bite. For nut alternatives, try toasted pecans or almonds. Want more pumpkin spice vibes? A pinch of ground cinnamon in the dressing can echo fall flavors without overpowering the dish. You can also fold in roasted squash or ноw-crisp pears for a twist.
Serving Suggestions
Serve this at room temperature or chilled, alongside sliced turkey, cranberry sauce, and roasted vegetables for a balanced Thanksgiving spread. If you’re hosting, offer extra brie chunks on the side so guests can dollop melty goodness where they please. It’s the kind of dish that says “I planned this” without needing a slide deck.
