Thanksgiving Cider Maple Pasta Salad Recipe: Festive Crunch in Every Fork

Thanksgiving Cider Maple Pasta Salad is here to rescue your holiday table from recipe fatigue. It’s bright, crunchy, and surprisingly easy—because who doesn’t want a dish that says “festive” and “I did this in record time” at the same time?

Imagine ribbons of pasta tossed with a cider maple dressing, crisp apples, tart cranberries, and toasty nuts. That’s the vibe in every forkful—like a harvest festival you can actually eat with a fork.

No mayo required, no fridge-magnet-level attention. Just a bowl full of fall flavors that travels well to potlucks and leftovers that taste better the next day. Yes, we’re doing this. That’s why you’re reading this, right?

Grab a few pantry staples, a little kitchen confidence, and a friend to help with the tasting. You’ll be the hero of the snack table, while still looking like you’ve got a plan.

Equipment

Must-haves:

• Large pot for boiling pasta (no one wants a pasta escape on the stovetop).
• Colander to drain the pasta without losing the good stuff.
• Large mixing bowl for tossing everything together (the bigger, the better for dramatic salad moves).
• Whisk or fork to emulsify the dressing (your future self will thank you).
• Sharp knife and cutting board for apples, onions, and toasty drama.
• Measuring cups and spoons to keep your maple syrup from running away.
• Serving spoon or tongs for that Instagram-worthy toss.

Nice-to-haves:

• Citrus juicer for a bright lemony kick (optional but nice).
• Toasted skillet or pan for perfect nuts (you want them golden, not charcoal).
• Microplane or zester for a hint of citrus zest (tiny but mighty).
• Salad servers or extra tongs for easy mixing and serving without drama.

Ingredients

• 12 oz pasta (bow-tie or fusilli work great) — to hold onto that dressing like a champ.
• 1 cup apple cider — the base of our autumn glaze.
• 3 tbsp maple syrup — for that cozy sweetness.
• 2 tbsp apple cider vinegar — a tart, bright lift.
• 1 tsp Dijon mustard — emulsifier with a zing.
• 1/2 cup extra-virgin olive oil — silky dressing texture.
• 1 cup dried cranberries — tart pops of color and sweetness.
• 1 large apple, thinly sliced — crunch and fall vibes.
• 1/2 cup celery, thinly sliced — extra crunch and freshness.
• 1/2 cup toasted pecans, roughly chopped — nutty, toasty goodness.
• 1/4 cup red onion, finely chopped — a little bite to wake things up.
• 1/2 cup feta cheese, crumbled (optional) — creamy contrast.
• 2 tbsp fresh thyme leaves — fragrant, herby glow.
• 1/2 tsp salt — to wake the flavors.
• Freshly ground black pepper to taste — because a little zing never hurts.

What you need to know before you start: this salad loves contrast—cool pasta, crisp apples, chewy cranberries, and a glossy maple dressing. The flavors mingle beautifully after a chill, so you can make it a bit ahead and still look like a star.

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, then drain and rinse under cool water to stop the cooking and keep it glossy. Drain again and set aside.
2. In a dry skillet, toast the pecans over medium heat for 2–3 minutes until fragrant and lightly browned. Remove from heat and set aside to cool.
3. In a small bowl, whisk together apple cider, maple syrup, apple cider vinegar, and Dijon mustard. Slowly whisk in olive oil until the dressing is nicely emulsified. Season with salt and pepper.
4. In a large bowl, combine the cooled pasta, sliced apples, dried cranberries, celery, red onion, and toasted pecans. Pour over the dressing and toss until everything gleams with maple glory.
5. Gently fold in feta and thyme. Taste and adjust with a pinch more salt or a squeeze of lemon if you like extra brightness.
6. Chill the salad for at least 20–30 minutes before serving, or serve right away if you’re feeling spontaneous. It’s delicious either way, and it actually looks impressive.

That’s all there is to it—simple, bright, and a little bit swagger in a bowl. The cider maple dressing brings a harvest vibe without heavy mayo, so you can bring this to a potluck without fear of a soggy fiasco.

Tip: if you’re serving it later in the day, keep the apples sliced and tossed separately from the dressing, then combine right before serving. Your future self will high-five your present self for avoiding extra browning drama.

Good to Know

Good to Know: This salad shines with a real maple punch, so don’t skimp on the maple. If you want a deeper color, let the dressing sit for a few minutes after whisking to let the flavors mingle before tossing with the pasta.

Tips

• Make dressing ahead and whisk again just before tossing; it keeps the gloss and the flavor on point.
• To keep apples crisp, toss them with a tiny splash of lemon juice or add them last before serving.
• Want extra protein? Toss in shredded rotisserie chicken or turkey slices—leftovers win again.
• For a nut-free version, swap in roasted pumpkin seeds or sunflower seeds for crunch.

Serving Suggestions

This salad makes a statement at room temperature or straight from the fridge. Pair it with roasted turkey, cranberry sauce on the side, or a simple green salad for balance. It’s also a star side at a casual potluck—no oven marathon required, just a quick toss and a smile.