Thanksgiving Brussels & Bacon Pasta Salad Recipe: Crunchy, Zesty Potluck Favorite

Thanksgiving is basically a holiday hug, but your oven might be running on espresso and chaos. This Brussels & Bacon Pasta Salad is here to lighten the load, bring crunch, and still taste like a celebration—without turning your kitchen into a turkey factory.

You want something that travels well to potlucks, doesn’t sog out after a couple hours, and somehow makes bacon look virtuous. That’s where this dish shines—crisp Brussels sprouts, smoky bacon, and a glossy lemony dressing all tossed with sturdy pasta.

The cranberries pop like tiny holiday fireworks, and parmesan adds a sharp, cheesy bow on top. That’s why this salad is basically Thanksgiving in a bowl you can carry under your arm like a tray-holding champion.

It’s friendly to make ahead, easy to customize, and still feels special. That’s how you get all the compliments with half the drama. Now let’s stock the kitchen with a plan that doesn’t require a chef’s hat—just a whisk and a little confidence.

Equipment

Must-haves

• Large baking sheet (parchment lined is a friend of clean-up)
• Large pot for pasta
• Skillet or frying pan (for bacon and any pan drippings)
• Mixing bowls for tossing and serving
• Colander or sieve to drain pasta
• Tongs or a sturdy spatula
• Sharp knife and cutting board
• Measuring spoons and a whisk

Nice-to-haves

• Food processor or mandoline for quick shredding/slicing
• Microplane for a touch of zest
• Jar with a tight lid for dressing if you like to shake it
• Herb snips or a small herb-scissors set for garnish

Ingredients

• 12 oz (340 g) pasta (bow-tie or rotini work great)
• 1 lb Brussels sprouts, trimmed and halved
• 6 slices bacon, diced
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and roughly chopped
• 1/2 cup Parmesan cheese, shaved or grated
• 2 tbsp olive oil (for roasting sprouts)
• Salt and pepper to taste
• 1/4 cup extra-virgin olive oil (dressing)
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey (or maple syrup)
• 1 clove garlic, minced
• Optional: chopped fresh parsley for garnish

Tip: this salad loves a little fat and a little brightness, so don’t skip the dressing. It’s like the bow tie to your tuxedo—adds polish without stealing the show.

Extra info: you can tailor the greens—if you want extra bite, toss in a handful of arugula at the end. If you’re dairy-free, skip the Parmesan and go for a grating of nutritional yeast instead.

Now, a quick note on timing: get the pasta started early, because timing is everything in a holiday kitchen. That way you can roast, crisp, and toss without drama.

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment.
2. Toss Brussels sprouts with 1–2 tbsp olive oil, salt, and pepper. Roast for 15 minutes, then scatter bacon on the pan and continue roasting 8–12 minutes until both are crisp and caramelized.
3. Meanwhile, cook the pasta in salted water until al dente. Drain and rinse quickly with cold water to stop the cooking. Set aside.
4. Whisk together dressing ingredients: 1/4 cup olive oil, lemon juice, Dijon, honey, and minced garlic. Season with salt and pepper. If the dressing looks thick, splash in a couple of tablespoons of pasta water.
5. In a large bowl, combine the warm pasta, roasted Brussels sprouts and bacon, dried cranberries, and toasted pecans. Toss with the dressing until everything is glossy and ready to party.
6. Top with shaved Parmesan and a sprinkle of chopped parsley. Taste and adjust salt and pepper if needed.
7. Serve warm or at room temperature. If you’re bringing it to a gathering, give it a brief chill to help the flavors meld—but not so long that it becomes a cold noodle sculpture.

That’s why this dish works: the heat from the pasta and roasting wakes up the sprouts, the bacon adds smoky notes, and the dressing ties it all together with zingy lemon and Dijon. It’s comfort and sparkle in a single bowl.

If you want to speed things up, you can roast the sprouts up to a day ahead and fry the bacon in advance. This reduces kitchen chaos on the day you want to appear calm—like you actually know what you’re doing.

Good to Know

The pasta salad is best served after a short rest so flavors can mingle, but it doesn’t mind if you dive in right away. The crunchy-salty-brittle texture from the Brussels sprouts and bacon stays satisfying even as it cools.

Want to make it lighter? Swap half the bacon for turkey bacon or crispy mushrooms. Want more texture? Add a handful of pomegranate seeds for a pop of color and sweetness.

Tips

Here are a few practical tips to keep your salad crisp and your mood high.

• Roast Brussels sprouts on the same sheet as the bacon to save time and reduce washing up. That’s multitasking with flavor.
• Shave Parmesan at the last moment to keep its aroma strong and fresh. It’s basically perfume for pasta.
• Dress while ingredients are warm so the pasta soaks up the tangy magic. That’s not magic—it’s science (and a little elbow grease).

Variations

Not keen on bacon? Pancetta or smoked turkey works beautifully. Vegetarians can skip meat entirely and use extra mushrooms or chickpeas for texture—that’s versatility with a sense of humor.

• Bacon substitute: pancetta or smoked turkey; mushroom “bacon” for a vegetarian option.
• Fruit twist: add chopped apples or pears for extra crunch and sweetness.
• Gluten-free: use gluten-free pasta; major flavor, minimal drama.

Serving suggestions

Serve this salad alongside roasted turkey or as a star at a potluck table. It pairs nicely with a simple green salad, crusty bread, and a cranberry relish for that extra holiday zing.

Leftovers keep well in an airtight container for 2–3 days in the fridge. It’s the kind of dish you can pull out of the fridge and pretend you woke up like this—delicious and ready to go.