Thanksgiving can feel like a marathon—lots of roasted everything and still no time for a bright, balancing bite. This lemon herb pasta salad is your fast-track to a fresh, party-friendly side without stealing the oven’s spotlight.
It’s a cheerful mix of pasta, roasted autumn veggies, tangy lemon, and herbs that says “celebration” without requiring a culinary cape.
Think of it as the salad that shows up fashionably late to the feast and still looks flawless in wide-angle photos.
That’s why you’ll want seconds, thirds, and maybe a nap—because salads this cheerful are the adults at the Thanksgiving party.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Colander for draining
- Large mixing bowl
- Sharp chef’s knife
- cutting board
- Measuring spoons and cups
- Whisk or tongs for tossing
Nice-to-haves
- Zester or microplane
- Glass jar or small whisk for dressing
- Parchment-lined sheet pan
- Salad tongs for tossing
Ingredients
- 12 oz pasta (fusilli or bow-tie)
- 1 cup roasted Brussels sprouts, halved
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese (optional)
- Zest of 2 lemons
- Juice of 2 lemons (about 1/2 cup)
- 1/3 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme or oregano
- Salt and pepper to taste
Note: You can roast the vegetables a day ahead—the flavors deepen, and you’ll thank your future self when you’re building this salad on turkey day.
The lemon zest adds sunshine; the cranberries give a festive pop; and Parmesan, if you use it, is basically a party guest who brings snacks.
Instructions
1. Cook the pasta in salted boiling water until al dente, then drain. Rinse with cold water to stop cooking and toss with a splash of olive oil to prevent sticking.
2. If your veggies aren’t already roasted, toss Brussels sprouts and squash with a drizzle of olive oil, salt, and pepper, then roast on a parchment-lined sheet at 425°F until tender and caramelized, about 15–18 minutes.
3. Whisk together lemon juice, zest, Dijon, minced garlic, thyme, salt, and pepper. While you whisper sweet nothings to your dressing, slowly drizzle in the olive oil to make a glossy emulsion.
4. In the large mixing bowl, toss the warm pasta with the dressing so it soaks up every bit of tangy goodness. If it looks dry, splash in a tablespoon or two of the reserved pasta water.
5. Add the roasted vegetables, cranberries, and parsley. Toss again until everything is coated and behaving nicely. If you’re feeling fancy, sprinkle Parmesan over the top.
6. This salad is delicious warm, room temperature, or lightly chilled. If you’re not serving it immediately, let it rest for 15–30 minutes so the flavors marry—like a good sitcom couple, they’re better together.
7. Taste and adjust salt and pepper. Remember: lemon is bright, but saline is delicious.
8. Serve with extra lemon zest or parsley for a fresh hug on the plate.
Good to Know
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The flavors actually improve with a little time to mingle.
Make it yours: Swap in gluten-free pasta, or add apples, pecans, or feta for a different twist. The base is flexible, just like your Thanksgiving schedule after dessert.
Tips
- Roast vegetables in advance and store them separately so you can assemble in a flash on Thanksgiving.
- Don’t overcook the pasta—the salad shines when the noodles still have a little bite.
- Use the zest, not just the juice, for a bright aroma that sticks around.
- If you’re making ahead, dress just before serving to keep everything crisp and colorful.
Variations
- Protein boost: add shredded chicken or chickpeas for a heartier salad.
- Vegan twist: omit Parmesan and use nutritional yeast or a vegan parm dust.
- Crunch factor: toss in toasted walnuts or pumpkin seeds for texture.
- Fruit twist: pomegranate seeds or orange segments can brighten the plate.
Serving Suggestions
This lemon herb pasta salad shines as a vibrant side dish—or make it a light main by adding a protein and a crusty loaf. It pairs beautifully with roasted turkey, cranberry relish, and a splash of extra lemon juice on the side for guests who like it extra zippy.
