Thanksgiving Herb Butter Pasta Salad Recipe: Leftovers Turned Festive Noodles

Thanksgiving leftovers deserve a victory lap, not a rerun in the microwave. This Thanksgiving Herb Butter Pasta Salad brings holiday flavors into a bright, crowd-pleasing dish you can assemble in minutes.

Pasta + herb butter = noodles wearing a gorgeous coat of sage, thyme, and lemon zest.

Cranberries lend tart pops, roasted squash adds sweetness, and all those colors finally get a standing ovation on the table.

Grab a pot, a sheet pan, and your sense of humor—we’re turning leftovers into dinner-ready magic.

Equipment

Must-haves

• Mixing bowls (for tossing pasta and herbs)
• Large pot for boiling pasta
• Colander for draining
• Baking sheet for roasting vegetables
• Sharp knife for chopping
• Cutting board for prep
• Tongs or wooden spoon for tossing

Nice-to-haves

• Citrus zester or microplane (for lemon zest)
• Food processor (to finely chop herbs, if you’re feeling fancy)
• Grater (parmesan, because who doesn’t love cheese shavings)
• Small whisk (for a quick butter emulsion)
• Extra bowls for mise en place

Ingredients

• 12 oz (340 g) pasta shapes (farfalle or fusilli work great)
• 1/2 cup (115 g) unsalted butter, melted
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme leaves
• 1 cup Brussels sprouts, halved and roasted
• 1 cup roasted butternut squash, cubed
• 1/2 cup dried cranberries
• 1/3 cup grated Parmesan cheese
• 1 lemon, zest and juice
• Salt and pepper to taste
• 1/4 cup toasted pecans or walnuts (optional)

That’s the catch: the herb butter is your secret weapon. It coats the pasta so every bite tastes like Thanksgiving without needing a buffet card.

Tip: If your kitchen is clocking in at “holiday chaos,” you can roast the vegetables a day ahead and reheat gently. The flavors only get friendlier with a night of rest.

What You Need To Know This salad is the appliance of cozy leftovers magic—make it ahead, dress it with a butter-herb glaze, and you’ve got a dish that travels and still tastes like a celebration.

It’s flexible: swap in extra veggies you’ve got, add toasted nuts for crunch, or toss in a handful of arugula for a peppery bite. That’s why this recipe is a kitchen chameleon—it adapts to what’s in your fridge without turning into a science project.

When in doubt, aim for room temperature. The flavors bloom as the salad sits, and it’s easier to slice a turkey sandwich beside it without melting the butter all over your hands.

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8–10 minutes. Drain and reserve 1/2 cup of the cooking water.
2. If you didn’t roast veggies ahead, preheat your oven to 425°F (220°C). Toss Brussels sprouts and butternut squash with a drizzle of olive oil, salt, and pepper. Roast 15–20 minutes until edges are caramelized and tender.
3. In a small skillet, melt the butter over low heat. Add garlic, parsley, sage, and thyme; cook 1–2 minutes until fragrant. Remove from heat.
4. Return the drained pasta to the pot. Pour the herb butter over the pasta and splash in 1–2 tablespoons of the reserved pasta water. Toss to coat evenly.
5. Fold in the roasted vegetables, dried cranberries, lemon zest, and lemon juice. Toss again so everything glistens with buttery goodness.
6. Stir in Parmesan and the toasted nuts. Give it a final toss and taste—season with salt and pepper as needed.
7. If you’re not serving right away, chill for about 30 minutes to let the flavors meld. The salad is equally happy at room temperature, which makes it perfect for potlucks.
8. Serve with a little extra lemon zest or parsley on top for a fresh finish. Enjoy the “leftovers, but better” moment.

Good to Know This salad shines as a make-ahead side. It travels well and tastes even better after it rests in the fridge for a few hours. If you want extra tang, add a splash more lemon juice just before serving.

Tips

• Reserve a bit of pasta water to loosen the sauce if it dries out.
• Toast the nuts briefly to awaken their full crunch and aroma.
• Let the salad come to room temperature before serving for the best texture and flavor release.
• For a dairy-free version, swap butter for a good olive oil or dairy-free butter substitute.

Variations

• Swap in gluten-free pasta or use quinoa for a grain-forward twist.
• Try different herbs: rosemary and chives add a festive note beyond sage and thyme.
• Add roasted apples or pomegranate seeds for extra sweetness and color.
• Stir in cooked, shredded turkey or chicken to turn this into a complete Thanksgiving main-or-side.

Serving Suggestions

This salad shines at room temperature, so pack it for picnics or carry-it-to-work lunches without the dreaded sogginess. Pair it with a simple green salad, roast turkey slices, and crusty bread for a full Thanksgiving vibe in a portable bowl. A splash of white wine or sparkling water completes the feast mood without becoming a full on kitchen ballet.