Thanksgiving Feta Cranberry Pasta Salad Recipe – Festive Easy Potluck Winner

Thanksgiving can feel like a high-stakes bake-off, with the oven shouting for your attention.

Enter Thanksgiving Feta Cranberry Pasta Salad—a bright, tangy bowl that brings holiday flavors without turning your kitchen into a smoke machine. That’s right, it tastes like celebration with fewer fire alarms.

It’s perfect as a side or a light main, and it travels well to potlucks so you can show up with something that doesn’t scream “store-bought.”

Grab your apron, friends. We’re turning leftovers into a party in a bowl.

Equipment

Must-haves

• 1 large pot for cooking pasta
• 1 sheet pan for roasting vegetables
• 1 large mixing bowl
• Cutting board and sharp knife
• Colander for draining pasta
• Wooden spoon or tongs
• Whisk for the dressing
• Measuring cups and spoons
• 1 small skillet for toasting nuts

Nice-to-haves

• Zester for lemon zest
• Citrus press or juicer
• Salad servers or extra-tong handles

Ingredients

• 12 oz (340 g) pasta, cooked and cooled
• 1 cup crumbled feta cheese
• 1 cup dried cranberries
• 1 cup roasted butternut squash cubes (or roasted sweet potato)
• 2 cups fresh spinach, roughly chopped
• 1/2 cup thinly sliced red onion
• 1/4 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup toasted pecans or walnuts, chopped
• 2 tablespoons chopped fresh parsley or thyme, for garnish
• Optional: 1/4 teaspoon crushed red pepper flakes

Note: If butternut squash isn’t your vibe, swap in roasted carrots or zucchini. That’s why this salad is so forgiving—it’s basically a holiday-approved collage of what’s lurking in your fridge.

Instructions

1. Cook the pasta in salted water until al dente, then drain and rinse under cold water to cool. Set aside.
2. Preheat the oven to 400°F (200°C). Toss the squash with a splash of oil and a pinch of salt, spread on a sheet pan, and roast 15–20 minutes until tender. Let cool.
3. Toast the nuts in a dry skillet over medium heat for 3–4 minutes, until fragrant and golden. Set aside.
4. Whisk together the olive oil, lemon juice, lemon zest, honey, salt, and pepper for a bright dressing. If you have Dijon, whisk in 1/2 teaspoon for extra personality.
5. In a large bowl, combine pasta, roasted squash, spinach, red onion, and cranberries. Break up the feta with your hands and scatter it over the top.
6. Pour in the dressing and toss gently to coat. Add the toasted nuts and parsley, then give it a final toss. Taste and adjust salt if needed.
7. Chill for 15–30 minutes if you can resist the urge to dive in immediately. Serve at room temperature and enjoy the holiday vibes without tufts of oven steam in your hair.

That’s where the flavors really shine—creamy feta, tart cranberries, and lemony brightness all mingling with pasta like a well-behaved family reunion.

Good to Know

This salad travels well and keeps for up to 3 days in the fridge. If you’re making it ahead, store the feta separately and fold it in just before serving to keep it from getting marbled into soggy perfection. GF pasta works beautifully here too—just pick your favorite shape.

Tips

• Drain and cool the pasta thoroughly to prevent a soggy salad.
• Toast the nuts just enough to wake up their aroma; burnt nuts are dramatic, but not delicious.
• Fresh lemon zest makes the dressing sparkle—don’t skip it if you can help it.
• If cranberries are tart for you, a touch more honey helps balance the bite.

Variations

• Protein boost: add shredded chicken or chickpeas for a heartier bowl.
• Make it vegan: use feta alternative or omit cheese and add more nuts for crunch.
• Fruit swap: pomegranate seeds or chopped apples add a fresh pop.
• Herb swap: dill or chives brighten the dressing in place of parsley.

Serving Suggestions

Pair this with roasted turkey slices or a warm loaf of crusty bread for a complete potluck plate. A crisp white wine like Sauvignon Blanc or a sparkling water with a splash of cranberry juice keeps the mood festive.

Leftovers? This salad shines on day two, and it’s forgiving enough to forgive your stove for slacking off.