Thanksgiving Apricot Pecan Pasta Salad Recipe: A Bright, Make-Ahead Show-Stopper

Thanksgiving dinner can feel like a culinary relay race, with everyone sprinting toward the oven and nobody remembering which dish is which.

You want something bright, doable, and not a calendar-length side dish.

This Thanksgiving Apricot Pecan Pasta Salad is festive, easy to tote, and surprisingly light—perfect for a table that already has enough casserole drama.

It pairs tart dried apricots with crunchy pecans, twinkles of spinach, and a lemony dressing that won’t weigh you down like a gravy-slicked sweater. That’s why it’s a show-stealer without stealing your sanity.

Equipment

Must-haves

• Large pot for boiling pasta
• Mixing bowl (or the largest salad bowl you own)
• Skillet or small frying pan for toasting pecans
• Baking sheet for pecans (optional if you have a toaster oven with a tray)
• Colander or strainer for draining pasta
• Whisk or fork for dressing
• Sharp knife and cutting board
• Measuring cups and spoons

Nice-to-haves

• Silicone spatula for gentle tossing
• Microplane or zester for a bright lemon zing
• Salad tongs for easy serving
• Optional: cheese grater if you want extra feta on top

Ingredients

• 12 oz pasta (farfalle or fusilli work nicely)
• 1 cup dried apricots, chopped
• 1/2 cup pecans, toasted and chopped
• 1 cup fresh spinach, roughly chopped
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup red onion, finely sliced
• 2 Tbsp olive oil
• 2 Tbsp apple cider vinegar or white balsamic
• 1 Tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 2 Tbsp chopped fresh parsley (optional)
• Zest of 1/2 lemon (optional, for bright notes)

That’s a tidy little lineup, right? It’s like Thanksgiving in a bow-tie, minus the floral arrangements and Aunt Gertrude’s mysterious casserole that’s been in the family since the 1980s. But here’s the catch: this salad is best when you balance sweet apricots with a tangy dressing.

Tip: if you’re short on time, you can toast the pecans a day ahead and store them in a jar. Your future self will thank you with a mouthful of crispy joy.

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse with cool water to stop the cooking. Set aside.
2. While the pasta boils, toast the pecans on a baking sheet in a 350°F (175°C) oven for 6–8 minutes, stirring once. Watch them like a hawk so they don’t burn—that would be a “nutty” situation.
3. In a small bowl, whisk together olive oil, vinegar, honey, Dijon, salt, pepper, and lemon zest (if using) to make the dressing.
4. In a large bowl, combine the cooled pasta, apricots, spinach, red onion, and toasted pecans.
5. Pour the dressing over the salad and toss gently to distribute everything evenly.
6. Scatter feta and parsley over the top if you’re feeling fancy—because feta makes everything feel fancy.
7. Season to taste with additional salt and pepper. Serve warm, or refrigerate for a few hours to let the flavors mingle like old friends at a reunion.

That’s basically it—simple, bright, and not afraid to be a little sweet. If you’re worried about soggy greens, toss the greens in right before serving so they stay crisp. That’s why timing matters, my friend.

Good to Know

This pasta salad shines at room temperature, which is a fancy way of saying “it travels well.” It’s perfect for potlucks or a make-ahead Thanksgiving side that doesn’t demand oven gymnastics.

Gluten-free option: swap in gluten-free pasta. Dairy-free option: omit the feta or use a dairy-free crumble. Leftover-hater? This salad tastes great the next day, and the flavors actually improve with a little time to mingle.

Tips

• Toasting pecans intensifies their flavor—don’t skip it. If you’re short on time, use pre-toasted nuts.
• Use stronger greens like arugula if you want a peppery contrast, but baby spinach keeps the salad friendly for picky palates.
• Fresh lemon zest in the dressing adds a zing that keeps the sweetness from tipping into dessert territory.

Variations

Variations keep things interesting without turning your kitchen into a sports arena.

• Swap apricots for dried cranberries or cherries for a different holiday vibe.
• Try almonds or walnuts in place of pecans for a different crunch profile.
• Add roasted Brussels sprouts or roasted butternut squash for extra autumn heft.

Serving Suggestions

Serve this alongside roasted turkey or ham, or as a bright, independent star on a lean holiday spread. A slice of crusty bread and a dollop of cranberry sauce on the side wouldn’t hurt either.

If you’re feeding a crowd, this salad scales beautifully. It’s the kind of dish that looks like you planned dinner for hours, but really you just opened a bag of apricots and said, “Let’s roll.”