Thanksgiving is delicious, but the side dishes can feel like a sitcom of heaviness. This Cranberry Vinaigrette Pasta Salad brings bright holiday vibes into a light, make-ahead bowl. It’s the kind of dish that travels well and sneaks a little sunshine into your plate. Yes, we’re tossing pasta, cranberries, and greens into a vinaigrette that tastes like autumn, minus the drama.
Picture this: a salad that’s festive enough for the table, yet easy enough for a weeknight. That’s right, you can have your cranberry and eat it too — without fighting over oven space with 27 casseroles. That’s why this recipe is here: flavor, speed, and zero frazzle.
It’s vegetarian, crowd-pleasing, and (gasp) adaptable. If you want to bring a little sunshine to your Thanksgiving plate, this is your dish. So roll up your sleeves, grab a pan, and let the cranberry vinaigrette do the talking—with a wink at the parsley.
Grab your apron, a sense of humor, and a willingness to swap in what you’ve got—we’re making a holiday pasta salad that tastes like it was planned by a friendly gobbler.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Colander for draining
- Mixing bowl (big enough to toss everything)
- Small whisk or fork (for emulsifying the dressing)
- Cutting board
- Sharp knife
- Small skillet for toasting nuts
Nice-to-haves
- Food processor or blender (to smooth cranberry sauce, if you like)
- Jar or bottle with a tight lid for emulsifying dressing
- Serving platter or wide bowl for a pretty presentation
Ingredients
- 12 oz pasta (farfalle or rotini)
- 1 cup fresh cranberries, halved (optional garnish)
- 1/2 cup dried cranberries
- 1 cup celery, diced
- 1 large apple (Granny Smith), diced
- 1/2 cup crumbled feta or goat cheese (optional)
- 1/2 cup toasted walnuts, roughly chopped
- 2 cups baby spinach or arugula
- 1/2 cup fresh parsley, chopped
- 1/2 cup cranberry sauce
- 1/4 cup orange juice
- 2 tbsp white balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 cup extra-virgin olive oil
- Salt and pepper, to taste
Extra info: This salad shines when the pasta is cooled and the greens are bright. If you’re gluten-free, swap in your favorite GF pasta—your taste buds won’t mind a substitution. And yes, leftovers are basically a victory lap for your fridge.
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and rinse under cool water. Toss with a touch of oil to keep it from sticking like a clingy ex.
- In a dry skillet, toast the walnuts over medium heat until fragrant, about 4 minutes. Remove and set aside; they’ll add crunch and a toasty hug to every bite.
- Make the cranberry vinaigrette: whisk together cranberry sauce, orange juice, white balsamic vinegar, and Dijon mustard. Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooled pasta, celery, apple, dried cranberries, fresh cranberries (if using), greens, and parsley. Crumble in the cheese if you’re using it, for a little tangy drama.
- Pour in the vinaigrette and toss everything until evenly coated. If it feels heavy, add a splash more orange juice or a pinch more salt to balance the sweetness.
- Let the salad rest for 15–20 minutes to let the flavors mingle. It tastes better when the flavors gossip a bit in the fridge.
- Serve with extra walnuts and parsley on top for a pretty finish. If you’re serving later, keep dressing separate and toss right before serving to keep things crisp.
Good to Know
Make-ahead tip: boil the pasta the day before, toast nuts, and whisk the vinaigrette up to 24 hours in advance. Then you can assemble in minutes when you’re ready to wow guests.
Variation-friendly: switch greens (kale in a pinch), swap in pecans, or use goat cheese instead of feta. GF pasta works beautifully here too—just don’t tell the gluten you swapped your life for a happier texture.
Tips
Go bold with the cranberry: reserve a tablespoon of cranberry sauce to whisk into the dressing for an extra pop of tart sweetness. That’s your cranberry mic drop.
Variations
If you want a lighter vibe, use one cup of greens instead of two and skip the cheese. For a heartier version, add shredded cooked chicken or turkey to the mix—just fold it in after the dressing and give it a gentle toss so the poultry doesn’t disappear.
Want more crunch? Add an extra handful of toasted nuts. Prefer a smoother dressing? Blend the vinaigrette for a moment to emulsify more fully, then toss with the salad.
Serving suggestions
Serve this as a festive side or a light, colorful main at potlucks. It pairs wonderfully with roasted turkey, ham, or a simple sheet-pan supper. Leftovers make a chilly-day lunch that tastes like a party in a bowl.
