Need a Thanksgiving side that won’t hijack the oven for hours? This holiday is about comfort, not kitchen chaos.
This is Thanksgiving Apple Gouda Pasta Salad—crisp apples, creamy Gouda, and pasta that can party without turning your kitchen into a bake sale disaster.
It’s a festive dish that travels well to potlucks and somehow still tastes like you planned dinner on purpose.
Mix up the ingredients, chill, and watch this salad disappear faster than pumpkin pie disappeared at your last family gathering.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Colander or strainer
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Spoons or tongs for tossing
Nice-to-haves
- Small skillet for caramelizing apples
- Grater or cheese knife for Gouda presentation
- Citrus zester for a bright lemon note (optional)
- Jar with a tight lid for whisking dressing in a pinch
Ingredients
Gather these stars, then let them mingle like cousins at a family reunion—everyone brings something delicious, no one starts a food fight.
- 8 oz pasta, cooked and cooled
- 2 cups Gala apples, diced
- 1 cup Gouda cheese, cubed
- 1/2 cup celery, diced
- 1/2 cup dried cranberries
- 1/4 cup roasted pecans, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Optional: 1/4 cup red onion, thinly sliced
Tip: If you’re not into Gouda, white cheddar or fontina can work too. It’s a cheese-loving democracy in this bowl.
That dressing is a little tangy, a little sweet, and a lot delicious. It’s the culinary equivalent of a warm hug from a cousin who actually knows how to bake.
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse under cold water. Set aside to cool thoroughly.
- Optionally, melt a teaspoon of butter in a small skillet and caramelize the diced apples for 2–3 minutes. This step adds a toasty sweetness, but it’s totally fine to skip if you’re short on time.
- Whisk together olive oil, apple cider vinegar, Dijon, maple syrup, thyme, and a pinch of salt and pepper to form the dressing.
- In a big bowl, combine the cooled pasta, apples, Gouda, celery, cranberries, pecans, parsley, and red onion if using.
- Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust salt and pepper as needed.
- Chill for 15–30 minutes to let the flavors mingle. Serve at room temperature or lightly chilled for a refreshing bite.
Pro tip: If you’re making ahead, keep the dressing separate and toss just before serving to keep things crisp.
Good to Know
Good to know: This salad shines as a side, but it can double as a light main for lunch. It holds up in the fridge for 2 days, and the flavors deepen as it rests. For best texture, add the apples and nuts just before serving if you’ve prepped early.
Tips
- Toast the pecans for extra crunch and a toasty aroma.
- Use a crisp apple variety like Gala or Honeycrisp for that perfect bite.
- Let the salad sit at room temperature for 10 minutes before serving to marry the flavors.
Serving suggestions
This salad is perfect beside roasted turkey, stuffing, and green beans. It also doubles as a colorful, make-ahead quote-unquote “main” for potlucks where you want something tasty but not oven-dominating.
Pair with crusty bread, cranberry relish, and a splash of extra Dijon on the side for folks who like a little zing. It’s festive, it’s easy, and it won’t make your kitchen feel like a pantry raid gone wild.
