Want to bring Thanksgiving flavor to the table without turning your kitchen into a turkey wrestling arena? This Honey Mustard Thanksgiving Pasta Salad is the friendly sidekick that does the heavy lifting (and the taste-bud tango) so you can actually enjoy the holiday chaos.
The secret sauce is a bright, tangy honey mustard dressing that ties together roasted veggies, leftover turkey, and a little bit of crunchy nostalgia. It’s like Thanksgiving in a bow tie—polished, but still ready to party.
Think of it as a dish that travels well, serves crowds, and also looks pretty on a plate. If your fridge is overflowing with cranberry sauce, turkey, and apples, this salad is here to rescue dinner status from “meh.”
Grab a chair, roll up your sleeves, and let’s make something that feels festive without requiring a pastry chef’s passport. That’s why this salad exists: to make Thanksgiving easier and tastier, one bite at a time.
Contents
Equipment
Must-haves
- Large pot for pasta
- Colander
- Mixing bowl
- Whisk or fork for dressing
- Sharp knife and cutting board
Nice-to-haves
- Salad spinner or extra-large bowl for greens
- Silicone spatula
- Airtight container for leftovers
- Grater for Parmesan (optional but fancy)
Ingredients
- 8 oz pasta (fusilli or bow-tie work great)
- 2 cups cooked turkey or chicken, diced
- 1/2 cup dried cranberries
- 1 cup roasted Brussels sprouts, halved
- 1 small apple, diced
- 1/2 cup toasted pecans, roughly chopped
- 1/4 cup grated Parmesan cheese (optional)
- 2 cups baby spinach or arugula (optional, for extra greens)
- For the Honey Mustard Dressing
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Don’t worry if you don’t have every item—this salad is a flexible friend. Swap in roasted sweet potatoes, walnuts, or cranberries you’ve got left in the bag. It’s like a choose-your-own-Thanksgiving-adventure—without the map and with more tastiness.
Instructions
1. Cook the pasta in salted water until al dente, then drain and rinse with cold water. This keeps it from turning into a gluey blob in your salad. Trust me, I’ve learned the hard way.
2. Meanwhile, roast the Brussels sprouts on a sheet pan with a drizzle of olive oil, salt, and pepper at 400°F (200°C) for 12–15 minutes, until they’re tender and caramelized. If you’re feeling extra, you can toss in the apples for the last 5 minutes so they get a little kiss of heat—just don’t go full “caramel apple disaster.”
3. Make the honey mustard dressing: whisk together honey, Dijon mustard, apple cider vinegar, olive oil, and a pinch of salt and pepper. It should be glossy enough to snooze your doubts.
4. In a large bowl, toss the cooled pasta with the dressing. Add the turkey, cranberries, Brussels sprouts, apples, pecans, and optional greens. If you’re feeling fancy, shower with Parmesan cheese and a little chopped parsley for color.
5. Taste and adjust with extra salt, pepper, or a tiny splash of vinegar if you like it zingier. That’s the seasoning version of “trust your taste buds.”
6. Chill for 20–30 minutes if you can stand the wait. The flavors meld like a well-rehearsed choir, and the salad tastes even better after a little downtime.
7. Serve cold or at room temperature. It’s forgiving—perfect for potlucks, picnics, or that awkward mid-holiday window when everyone is still searching for the mashed potatoes.
Good to Know
This salad shines with leftovers. If your turkey amount is shy, add a few extra handfuls of greens and some extra nuts for crunch. Want more texture? Add celery for a crisp bite. And yes, you can swap in rotisserie chicken—hello, easy weeknight dinner magic.
Pro tip: toast the pecans until they smell like a cozy kitchen and not burnt popcorn. Bad timing is the enemy of flavor.
Tips
Make dressing in advance and store in a jar—shake before serving. It doesn’t need to be fresh to taste fresh.
To keep pasta from sticking, rinse with cold water after draining and toss with a teaspoon of olive oil. Your future self will thank you for avoiding the gloppy reunion of noodles.
Toast nuts until fragrant and slightly browned. It’s a tiny step with major flavor payoff. If you go overboard, your kitchen becomes a nutty victory parade.
Variations
Love a little extra crunch? Add chopped celery or jicama for a refreshing snap. Swap kale for spinach if you prefer a sturdier green. And if you’re a cheese fan, a light shower of feta or goat cheese can take this salad to the next level.
Going dairy-free? Omit Parmesan and you’ve still got a bright, tangy salad. For a vegetarian version, keep the turkey out and double the Brussels sprouts and apples for heartiness.
Serving Suggestions
Pair this salad with roast turkey leftovers, cranberry relish, and green beans for a full Thanksgiving vibe without the oven chaos. It also works beautifully as a crowd-pleasing potluck dish where people will say, “Is there more?” and you’ll say, “Yes, always.”
Serve alongside a crusty loaf of bread or warm rolls. A squeeze of lemon over the top adds a bright finish, and the parsley garnish makes it look like you actually planned dinner today.
And there you have it—a festive, flexible, thoroughly delicious Thanksgiving Honey Mustard Pasta Salad that brings homemade comfort to the table with half the effort and all the flavor. Your taste buds—and your relatives—will thank you, even if you made them eat their greens first.
