Thanksgiving leftovers are taking over your fridge like tiny, loud roommates who never move out. It’s time to show them who’s boss with a brighter, lighter pasta salad.
This leek shallot pasta salad brings the holiday vibes without turning your kitchen into a starch fortress.
Want to sneak in turkey or cranberries? This dish plays along, savory and versatile for any leftovers game.
Grab a pan, a pot, and your sense of humor—we’re turning leftovers into dinner magic.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Skillet or sauté pan
- Colander for draining
- Sharp knife
- Cutting board
- Mixing bowls (a couple)
- Measuring cups and spoons
- Whisk or fork for the dressing
- Tongs or salad servers
Nice-to-haves
- Garlic press (optional but nice)
- Microplane zester or fine grater
- Mandoline slicer for ultra-thin leek ribbons
- Food processor or blender for a silky dressing
- Toasted nuts on a sheet pan for easy crunch
Ingredients
- 8 oz pasta (fusilli or farfalle)
- 2 medium leeks, white and light green parts, trimmed and sliced
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup roasted turkey, shredded (optional)
- 1 cup cherry tomatoes, halved
- 1/2 cup dried cranberries or pomegranate seeds
- 1/2 cup toasted pecans or walnuts
- 1/2 cup crumbled feta or goat cheese (optional)
- 1/4 cup chopped fresh parsley
- 3 tbsp fresh lemon juice
- 2 tbsp Dijon mustard
- 3-4 tbsp extra-virgin olive oil
- 1 tsp honey or maple syrup
- Salt and pepper to taste
- Optional: 1/4 cup grated parmesan for serving
Tip: If you want extra punch, grate a little lemon zest into the dressing. And don’t skimp on salt—the pasta water should taste like the sea so the pasta doesn’t taste naked.
Extra info: You can prep the components ahead—parboil pasta, slice leeks and shallots, and whisk dressing the day before. This salad shines at room temperature, so it’s perfect for potlucks. If leeks smell strong, a quick rinse under cold water helps.
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, drizzle with a tiny bit of oil, and set aside. Reserve 1/2 cup of the starchy water in case you need it for the dressing.
- While the pasta cooks, heat 1 tablespoon olive oil in a skillet over medium. Add leeks and shallots; sauté until soft and lightly caramelized, about 6-8 minutes. Stir in garlic during the last minute so it stays fragrant.
- Whisk lemon juice, Dijon, honey, and remaining olive oil in a small bowl. Season with salt and pepper to taste.
- In a large bowl, toss the warm pasta with the leek mixture, cherry tomatoes, cranberries, nuts, parsley, and turkey if using. Pour dressing over and toss to coat. If it looks a touch dry, splash in a little reserved pasta water until you reach the desired gloss.
- Fold in feta or goat cheese if you like a creamy tang. Taste and adjust salt and pepper as needed.
- Serve warm or at room temperature. It also shreds nicely into leftovers the next day, like a culinary magic trick.
Good to Know: This pasta salad thrives on contrast—warm, chewy pasta with crisp leeks and tart cranberries. It travels well for potlucks and stores nicely in the fridge for up to 3 days.
Tips
- Toast the nuts until deeply fragrant to boost flavor; watch them so they don’t burn and pretend you’re a pastry chef.
- Add a splash more lemon juice if you like brightness; you can also zest the lemon for extra zing.
- Reserve a bit of pasta water to loosen the dressing if the salad looks dry.
- Season gradually; the salty turkey or cheese can make it salty fast.
Variations
- Make it dairy-free by skipping cheese or using dairy-free feta; the dressing still pops.
- Gluten-free? Use your favorite gluten-free pasta and still keep the leeks and shallots for flavor.
- Sauté autumn veggies like roasted Brussels sprouts, mushrooms, or squash for extra hearty texture.
Serving suggestions
This salad doubles as a main for light lunches or a festive side that won’t steal the spotlight from the turkey. Serve with crusty bread and a crisp green salad for a complete meal.
