Thanksgiving leftovers are gifts from the fridge gods, but they can feel a little repetitive. You want something bright, crunchy, and not a mission to finish.
This Thanksgiving Apple Walnut Pasta Salad brings a pop of crisp apples, toasty walnuts, and a tangy dressing to a cozy pasta bowl.
It travels well to potlucks, can be made ahead, and won’t turn the kitchen into a disaster zone like a gravy flood.
Grab a few simple ingredients, a handful of crunch, and a sense of humor—we’ll mix, toss, and taste our way to a crowd-pleasing side that even the kids will eat.
Contents
Equipment
Must-haves
- Large pot or Dutch oven
- Colander
- Mixing bowls (set of 2+)
- Sharp knife
- Cutting board
- Wooden spoon or tongs
- Whisk or small whisk for dressing
Nice-to-haves
- Microplane or zest grater
- Citrus juicer
- Mandoline for thin apple slices
- Salad spinner to dry greens
- Measuring spoons for tiny seasoning diplomacy
Ingredients
- 12 oz pasta (farfalle or fusilli)
- 2 cups apples, diced (Granny Smith recommended)
- 1 cup walnuts, toasted and chopped
- 1/2 cup dried cranberries
- 1 cup fresh arugula or baby spinach
- 1/2 cup crumbled feta cheese
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- Optional: zest of 1 lemon
Tip: For extra autumn vibes, toss in a handful of dried apricots or diced pears. That’s like wearing plaid on a Tuesday—totally allowed and charming.
Instructions
- Cook pasta in generously salted water until al dente. Drain and rinse with cold water to stop cooking.
- Toast walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. Transfer to a plate to cool.
- If apples browns easily, toss with a squeeze of lemon juice to keep them crisp. Dice them to bite-sized pieces for easy eating.
- Whisk together dressing: olive oil, apple cider vinegar, Dijon mustard, honey, lemon juice, cinnamon, salt, and pepper.
- In a large bowl, combine pasta, apples, walnuts, cranberries, greens, and feta. Drizzle with dressing and toss until evenly coated. The bowl should look like autumn threw a party in there.
- Chill 15-30 minutes to let flavors meld, then taste and adjust seasoning. Serve at room temperature or lightly chilled.
Good to Know
This salad is a fantastic make-ahead option for a busy Thanksgiving day. Keep the dressing separate if you want maximum crispness. It stays tasty in the fridge for up to 1 day, though the apples may darken a bit—flavor stays bold, promise.
Tips
Toast the walnuts until they’re deeply fragrant. It’s the scent of victory, minus the trophy. If you want extra creaminess, swap feta for a light crumble of goat cheese. And if you’re feeding a crowd with gluten concerns, swap in your favorite gluten-free pasta—no one will judge your life choices.
Variations
Try pear instead of apple for a milder sweetness, or add roasted squash for more heft. Crumbled blue cheese gives a bold, tangy kick. For protein, fold in shredded turkey or chickpeas—leftovers, but make them glamorous.
Serving Suggestions
Serve this salad as a bright side to roasted turkey, or as a light main for a casual Thanksgiving lunch. Garnish with extra apple slices and a few more walnuts for a photo-worthy, crowd-pleasing dish.
