Thanksgiving often leaves us stuffed and proud, but not always inspired. A brighter side dish can save the day, and this Thanksgiving Lemon Garlic Pasta Salad does just that. It’s the holiday aunts will actually want a second helping of, promise.
This dish brings zest and garlic punch without weighing you down. It’s like Thanksgiving in a bowtie—friendly, fuss-free, and a little fancy.
Pasta for Thanksgiving? Yes—leftovers deserve a glow-up, not a groan. It’s basically a salad that wears a napkin and pretends to be healthy.
We’ll toss al dente pasta with roasted veggies, tart cranberries, and herbs for a crowd-pleasing side or a stand-alone lunch that won’t ruin your appetite for pie. That’s right, pie can still happen.
Contents
Equipment
Must-haves
- Large pot for pasta
- Colander
- Mixing bowl (big enough to crash a party in)
- Whisk
- Cutting board
- Sharp knife
- Baking sheet
- Tongs
- Measuring spoons
- Measuring cups
- Zester or microplane
- Small bowl for dressing
- Serving bowl
Nice-to-haves
- Citrus juicer
- Mandoline slicer (for even Brussels sprouts, if you’re fancy)
- Salad servers
- Food processor (for quick crowd-pleasers)
Ingredients
- 12 oz pasta (farfalle or fusilli), cooked to al dente and cooled
- 2 cups roasted Brussels sprouts, halved
- 1 cup dried cranberries
- 1/2 cup walnuts, toasted and chopped
- 1/2 cup shaved parmesan or Pecorino
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
- 1/2 cup chopped fresh parsley
- Optional: 1 cup cooked turkey or chicken, shredded
- Optional: 1/2 cup pomegranate seeds
What you need to know before you start: the dressing brightens with lemon, but it won’t steal the show from the crispy Brussels sprouts. Balance is key, like a good punchline—short, zingy, and leaves them wanting more.
Tip: if you’re serving this at room temperature, hold off on the dressing until just before tossing. Nobody likes a soggy salad that pretends to be festive.
Instructions
- Cook pasta in salted water until al dente. Drain and rinse with cold water to stop the cooking—you want that bite, not mushy spaghetti drama.
- Preheat oven to 425°F (220°C). Toss Brussels sprouts with a little olive oil, salt, and pepper. Roast on a sheet pan about 15–20 minutes until the edges are crispy and the centers are tender.
- Toast walnuts in a dry skillet over medium heat until fragrant, about 2–3 minutes. Let them cool, then chop coarsely for maximum crunch.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and pepper to make a bright, glossy dressing.
- In a large bowl, combine the pasta, roasted Brussels sprouts, cranberries, walnuts, parsley, and Parmesan. If you’re using turkey, add it now.
- Pour dressing over the salad and toss until everything glistens like a holiday ornament. Taste and adjust salt and pepper as needed.
- Serve immediately for maximum crunch, or refrigerate up to 24 hours and serve at room temperature for a relaxed vibe.
That’s all there is to it—less time in the kitchen, more time at the dessert table. Your future-self will thank you for the citrusy brightness and a break from the usual Thanksgiving heaviness.
Good to Know
This salad shines with contrast: crunchy Brussels sprouts, chewy cranberries, and a sunny lemon-garlic dressing. Don’t skip the lemon zest—it’s the secret wink that makes the whole thing sparkle.
Storage tip: keep dressing separate if you’re meal-prepping. Toss just before serving to keep textures lively. And yes, leftovers are still delicious the next day—great with a dollop of goat cheese or a scoop of leftover turkey for a protein boost.
Tips
- For peak texture, cook pasta a touch under and let it finish in the salad with the dressing.
- Omit cheese for a dairy-free version; sprinkle with nutritional yeast for a cheesy vibe.
- Dress the salad just before serving or keep dressing separate for potlucks to avoid soggy greens.
- Want more brightness? Add an extra squeeze of lemon at the end and another pinch of salt.
Variations
- Swap in roasted butternut squash or sweet potato for extra autumn color.
- Add sliced apples or pears for a crisp, refreshing contrast.
- Turn it into a protein-forward salad with leftover turkey or shredded chicken.
- Use feta instead of Parmesan for a tangy bite; add fresh mint for a garden-fresh twist.
Serving Suggestions
Pair this salad with crusty bread or garlic knots and a light white wine or sparkling water with a lemon twist. It’s a bright balance to a heavy Thanksgiving spread.
Serve in a large bowl with extra parsley for color, and offer lemon wedges on the side for those who like a little extra zing. It doubles as a make-ahead crowd-pleaser—just keep the dressing separate until serving time.
