Thanksgiving Honey Balsamic Pasta Salad Recipe: Make-Ahead Crowd-Pleaser

Thanksgiving chaos meets pasta party—and you can win both with one bowl.

If you dread a feast that hogs the oven, this Thanksgiving Honey Balsamic Pasta Salad slides in as a bright, make-ahead hero.

Sweet honey, tangy balsamic, roasted veggies, and tender pasta come together for a festive dish that feeds a crowd without turning your kitchen into a science experiment.

Grab a few pantry staples, a spoon, and your best party smile—we’re building a bowl that says, “Thank you, leftovers.”

Equipment

Must-haves

• Roasting pan or baking dish
• Large pot for pasta
• Mixing bowls for tossing
• Cutting board and sharp knife
• Small whisk or fork for dressing
• Colander or strainer
• Measuring cups and spoons

Nice-to-haves

• Citrus zester or microplane for a bright lemon note
• Food processor to chop veggies in seconds (optional)
• Silicone spatula or tongs for easy tossing
• A splash guard for the pan when roasting or sautéing

Ingredients

• 12 oz pasta (fusilli or farfalle works great)
• 1 cup roasted butternut squash, cubed
• 1 cup Brussels sprouts, thinly sliced
• 1 cup dried cranberries
• 1/2 cup toasted pecans
• 1 cup cherry tomatoes, halved
• 1/2 cup shaved parmesan
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• Honey-Balsamic Dressing:
• 3 tablespoons honey
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Notes: If you don’t have roasted squash or Brussels sprouts, swap in whatever seasonal veg you have—carrots, cauliflower, or green beans all work. The dressing is the real magic wand—whisk it until glossy, or you’ll have a rebellious vinaigrette on your hands. That’s why we emulsify!

Instructions

1. Cook the pasta in salted water until al dente, then drain and rinse under cool water to stop the cooking process.
2. Toss the squash and Brussels sprouts with a drizzle of oil and a pinch of salt. Roast at 400°F (200°C) for 15–20 minutes, until tender and a little caramelized.
3. Meanwhile, whisk together honey, balsamic, olive oil, Dijon, salt, and pepper until smooth and glossy. If you catch yourself whisking with a dramatic flourish, you’re doing it right.
4. In a large bowl, combine cooled pasta, roasted veggies, cranberries, cherry tomatoes, red onion, parsley, and half of the Parmesan. Drizzle with the honey-balsamic dressing and toss well to coat.
5. Fold in the remaining Parmesan and tasting adjustments—salt, pepper, or a splash more honey if you like it sweeter. That’s the moment to decide if you’re Team Crunch or Team Creamy.
6. Chill for 15–30 minutes if you have time; otherwise, serve at room temperature. The flavors bloom with a little rest, which is basically science and magic shaking hands.

Good to Know

This salad shines after a quick chill, so it’s perfect for make-ahead meals. If you’re packing it for a potluck, keep the dressing separate until just before serving to preserve crunch. It’s also easily scaled up for a crowd without turning your kitchen into a pasta laboratory.

Tips

• Toast the pecans a few minutes in a dry skillet before adding them for extra toasty flavor and crunch.
• Salt the pasta water generously; it seasons the pasta itself for a tastier salad.
• If making ahead, store the dressing and salad separately, then toss just before serving to keep textures bright.
• For a lighter option, skip the Parmesan or substitute with a dairy-free cheese alternative.

Variations

• Swap Brussels sprouts for roasted carrots or green beans for a different texture and color.
• Use feta or goat cheese in place of Parmesan for a tangier bite.
• Try dried cherries or pomegranate seeds instead of cranberries for a holiday-red pop.
• Make it gluten-free by using a gluten-free pasta choice—ooh, future you will thank you.

Serving Suggestions

Pair this salad with slices of roasted turkey, cranberry salsa, or herb-crusted ham for a complete Thanksgiving spread. It also makes a fantastic make-ahead side for weeknights—no oven required, just a big smile and a fridge that behaves.

Want extra bragging rights? Serve with crusty bread, a dollop of ricotta, and a lemon wedge on the side. That zingy brightness turns this salad into a showstopper without stealing the thunder from the turkey.