Thanksgiving leftovers are staring at you like a dramatic audience, and your oven is politely weeping in the corner. That’s where this Thanksgiving Apple Cider Pasta Salad saves the day.
This bright, crunchy salad brings fall flavors to the table without heating the kitchen to a meltdown. It’s the perfect side or a light main if you’re carbo-loading with style.
We’ll fold crisp apples, celery, dried cranberries, and toasted nuts into pasta and toss it with a cider-kissed dressing. Your taste buds will be doing a happy dance while your leftovers finally feel seen.
Grab a few pantry staples, a sharp knife, and your best salad tongs—we’re turning leftovers into something fresh, flavorful, and frankly snack-worthy. So roll up your sleeves, lean in, and let the autumn vibes begin.
Contents
Equipment
Must-haves
- Large pot for pasta
- Colander
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Whisk or spoon for dressing
- Salad tongs or big wooden spoon
Nice-to-haves
- Skillet for toasting nuts
- Citrus juicer (optional but helpful)
- Microplane zester (for a lemony zing)
- Optional airtight container for make-ahead prep
Ingredients
- 12 oz (340 g) farfalle pasta
- 1 cup apple cider
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 2 tbsp honey
- 1/4 cup extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 medium apples, diced
- 2 stalks celery, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, roughly chopped
- 1/2 cup crumbled feta or goat cheese (optional)
- 2 tbsp chopped fresh parsley
- Optional: 1 cup shredded cooked turkey or chicken leftovers
You’ll want pasta that holds onto dressing, not a sad soggy noodle. And yes, this is a clever way to use Thanksgiving leftovers without turning your fridge into a crime scene.
Instructions
- Cook the pasta in salted water until al dente, then drain and rinse under cold water to stop the cooking. Set aside to chill.
- In a small bowl, whisk together 1 cup apple cider, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 2 tbsp honey, 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp pepper to make a bright dressing.
- Prep the add-ins: dice the apples, slice the celery, and thinly slice the red onion.
- If you’re using nuts, toast the pecans in a dry skillet over medium heat until fragrant, about 2–3 minutes.
- In a large mixing bowl, combine the cooled pasta, apples, celery, red onion, cranberries, toasted nuts, and parsley. Sprinkle in the feta if you’re using it.
- Drizzle the dressing over the salad and toss until everything is evenly coated and shiny like a well-polished spoon.
- Chill for at least 30 minutes to let flavors mingle and the salad to become even more addictive.
- Taste and adjust with a pinch more salt or a touch more honey if your apples are tart. You’ve got this.
Good to Know
To prevent apples from browning, toss with a squeeze of lemon juice or a splash of the dressing before mixing. It helps keep the crunch and the color Instagram-worthy.
Tips
- Make ahead: The salad can be refrigerated for up to 1 day; dress just before serving for maximum brightness.
- Balance sweetness: If your apples are very sweet, add a touch more vinegar or a pinch more salt to wake things up.
- Protein boost: Add shredded turkey or chicken leftovers for a heartier option.
Variations
- Gluten-free: Use your favorite gluten-free pasta or substitute quinoa for a lighter version.
- Vegan option: Omit cheese or use a plant-based feta alternative.
- Leafy twist: Swap in kale or arugula for extra greens and bite.
Serving suggestions
Serve this salad chilled or at room temperature with crusty bread and a side of roasted turkey slices for a complete Thanksgiving vibe without the oven drama.
