The fridge is stuffed with Thanksgiving leftovers, and every dish looks like it did a marathon—delicious but a little overwhelmed. That’s where this Thanksgiving Garlic Parmesan Pasta Salad waltzes in like a confetti cannon at dessert time.
Think of a pasta salad that tastes like holidays: garlic, parmesan, and a little parsley sparkle, with enough crunch to keep elbows off the couch. It’s basically the party in a bowl that doesn’t require a crown or a throne—just a big appetite.
You’ll get creamy dressing clinging to pasta, bright lemon, and bits of roasted veggies—plus a turkey cameo if you have it. That’s why this dish disappears faster than you can say “leftovers.”
No drama, just a big bowl of crunchy, cheesy happiness that fits on every Thanksgiving table. It’s the side dish that doesn’t demand a mic and a stage.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Colander
- Mixing bowls (two)
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or tongs
- Serving dish or platter
Nice-to-haves
- Food processor or mini chopper (for garlic in a flash)
- Grater for parmesan
- Zester for lemon zest (hello, fresh brightness)
- Airtight containers for make-ahead
- Fresh herbs scissors or shears
Ingredients
- 12 oz pasta (penne or fusilli), cooked al dente and cooled
- 2 cups roasted Brussels sprouts, shredded or halved
- 1 cup dried cranberries
- 1 cup shredded turkey or chicken (optional)
- 3/4 cup grated parmesan cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons chopped parsley or chives
- 1/4 cup chopped nuts (pecans or walnuts) optional for crunch
Extra notes: If Brussels sprouts aren’t your jam, swap in roasted broccoli or green beans. For a lighter version, use half mayo and half Greek yogurt. That’s why this salad stays friendly to both your waistline and your taste buds.
Tip: The dressing clings to warm or cooled pasta, but it grips best when the pasta is slightly warm—it soaks up flavor like a sponge in a salad caper convention.
Instructions
- Boil the pasta in salted water until al dente, then drain and rinse with cold water. Spread it on a sheet to cool a bit so it doesn’t turn into a sticky noodle snow globe.
- If you’re roasting Brussels sprouts, toss them with a touch of olive oil, salt, and pepper, then roast at 425°F for 10–15 minutes until edges are a little crispy. You can do this in advance to free up stove time.
- Make the creamy dressing: in a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon, minced garlic, thyme, salt, pepper, and a splash of olive oil for gloss.
- In a large bowl, combine the cooled pasta, roasted sprouts, cranberries, turkey (if using), parmesan, and nuts. Pour in the dressing and toss until every bite glimmers with goodness.
- Chill the salad for at least 30 minutes so flavors marry. Serve with a sprinkle of parsley or chives on top. If you’re fancy, a few lemon zest shavings bring a zingy wink to the plate.
But here’s the catch! The secret is balancing creamy with bright and a little crunch—you don’t want a mayo hoarder, you want a party in a bowl.
That’s why this dish works as a side or a light main during holiday gatherings without stealing the show from the turkey.
For a quick vibe check, taste and adjust salt, pepper, and lemon. If it’s not bright enough, a splash more lemon wakes it right up.
When in doubt, add a little more parmesan for that salty sparkle. It’s basically the edible glitter of this salad.
Good to Know
This salad tastes even better the next day, when flavors have had time to do a proper nap-time in the fridge. Plan to make it a day ahead if you can.
Make-ahead tip: mix the dressing and the vegetables (minus the pasta) a day ahead, then toss with cooked pasta just before serving. Your future self will thank you, and your guests won’t notice the clock.
Variations
- Protein swap: diced roasted turkey, chicken, or crispy bacon for crunch.
- Nut-free: omit the nuts or substitute sunflower seeds.
- Gluten-free: substitute with gluten-free pasta; the parmesan-dill vibe still shines.
- Herb twist: swap thyme for fresh sage or rosemary for a different holiday aroma.
- Vegan option: use dairy-free mayo and yogurt, plus nutritional yeast in place of parmesan.
Serving Suggestions
Serve this vivid pasta salad as a bright companion to turkey, stuffing, and cranberry sauce—like the ultimate holiday sidekick. It also stands proudly on its own as a light main for a casual gathering.
Garnish with extra parsley and a handful of chopped nuts for a little crunch. If you’re hosting a crowd, place the salad in a big bowl with tongs and let the aroma do the talking.
