Thanksgiving Corn & Cranberry Pasta Salad Recipe: Easy Make-Ahead Potluck Hit

Trying to capture Thanksgiving flavors without turning your kitchen into a holiday battlefield? You’re not alone.

This Thanksgiving Corn & Cranberry Pasta Salad brings sunny corn, tart cranberries, and a zippy lemon dressing into a quick, make-ahead dish.

It’s easy to assemble, travels well for potlucks, and tastes festive without needing an apron-wearing miracle.

But here’s the catch—it’s got to be flavorful, not bland, crunchy, not mushy.

Equipment

Must-haves

• 8-quart pot for boiling pasta water
• Large mixing bowl for tossing the salad
• Colander or strainer to drain the pasta
• Cutting board and sharp knife
• Measuring spoons for dressing accuracy
• Salad tongs or a sturdy wooden spoon

Nice-to-haves

• Glass serving bowl for a pro presentation
• Citrus zester for a bright finish
• Toasted nuts (pecans or pepitas) for crunch
• Extra-virgin olive oil for a richer dressing

Ingredients

• 12 oz pasta (rotini, bow-tie, or fusilli)
• 1 cup corn kernels (fresh or thawed frozen)
• 1 cup fresh cranberries, halved (or 1 cup dried cranberries)
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/4 cup red onion, finely chopped
• 1/2 cup crumbled feta or goat cheese (optional)
• 1/4 cup chopped fresh parsley
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and black pepper to taste
• 1/4 cup toasted pecans or pepitas (optional)

What you’re chasing is a balance of sweet, tart, and bright. If you hate celery, swap in cucumber for crunch—we don’t judge, we improvise.

That crunch from the corn and the pop of cranberry are the stars—keep the cheese optional to stay dairy-light or go full dairy-dream if you’re feeling fancy.

Instructions

1. Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process.
2. If using fresh corn, sauté kernels in a little oil in a skillet for 3–4 minutes until lightly charred. If using canned or frozen, skip to the next step and pretend you did something fancy.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper to make a bright dressing.
4. In a large bowl, combine the cooled pasta, corn, cranberries, celery, bell pepper, red onion, cheese (if using), and parsley. Give it a little toss so everything dresses evenly.
5. Pour in the dressing and toss again until everything is glossy and coated. That means you’re officially a salad whisperer.
6. Taste and season with more salt and pepper if needed. A tiny splash more lemon juice can wake things up too.
7. Chill in the refrigerator for at least 30 minutes to let flavors mingle. It’s like a tiny food party in a bowl.
8. Serve cold or at room temperature. If you’re feeling extra, sprinkle with toasted pecans or pepitas right before serving.

Pro tip: this salad doubles as a great leftover remix. It’s basically Thanksgiving in portable form—no forks required, though your dignity may be.

Good to Know

This dish shines after a chill, so make it ahead. Dress it just before serving if you’re meal-prepping for a crowd.

Want to bulk it up? Add cooked turkey or chicken for a protein punch. Or swap feta for crumbled goat cheese for a tangier bite—the flavor party gets really interesting when dairy crashes the party.

Tips

Keep the pasta a touch undercooked so it doesn’t turn to mush when you mix in the dressing. That’s the secret sauce to texture, and not just for sushi.

Char the corn if you can—those smoky notes punch up the sweetness and make the dish feel special, even on a Tuesday.

Variations

• Gluten-free option: use your favorite gluten-free pasta.
• Quinoa swap: replace the pasta with cooked quinoa for a lighter, grain-forward salad.
• Cheese lovers: use crumbled feta and a pinch of chopped fresh dill for a different herb profile.
• Fruit twist: swap cranberries for pomegranate seeds for a festive crunch.
• Protein boost: toss in shredded turkey or chicken for Thanksgiving leftovers.

Serving Suggestions

Serve this salad chilled and set it on a bright platter with a sprig of parsley. It pairs beautifully with roasted turkey, cranberry sauce, and a burlap-style fall table setting—okay, maybe not burlap on the table, but you get the vibe.

It also makes a fantastic potluck dish because it travels well and doesn’t require reheating. That’s right—your oven whiffs of garlic bread, while this salad keeps its cool and charm.