Thanksgiving Maple Tahini Pasta Salad Recipe: A Festive, No-Fuss Pasta Hug

This Thanksgiving Maple Tahini Pasta Salad is here to prove you can have festive flavor without turning your kitchen into a culinary roller coaster.

Bright maple, nutty tahini, and a pop of roasted veggies bring holiday vibes to a casual, crowd-pleasing pasta salad.

It’s easy to pull together the day of or make ahead, and it happily doubles as leftovers you won’t dread.

Grab a few pantry staples, a sheet pan, and your sense of humor—we’re cooking with flavor and zero fuss.

Equipment

Must-haves

• Large pot for boiling pasta
• Sheet pan for roasting veggies
• Mixing bowl for dressing
• Whisk or sturdy spoon for emulsifying
• Colander for draining pasta

Nice-to-haves

• Parchment paper or silicone baking mat
• Microplane zester for a fresh lemon zing
• Food processor to quick-chop veggies
• Salad tongs for tossing

Ingredients

• 8 oz pasta (farfalle or fusilli works great)
• 2 cups cubed butternut squash (or sweet potato)
• 1 cup Brussels sprouts, halved
• 1 tablespoon olive oil (for roasting)
• 1/4 cup maple syrup
• 1/3 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cinnamon (optional for autumn magic)
• 1/2 cup dried cranberries (or pomegranate seeds)
• 2 cups chopped kale or baby spinach
• 1/4 cup chopped fresh parsley (optional)
• 1/4 cup toasted pecans or walnuts (for crunch)
• Water, as needed to thin the dressing

Extra info: This dressing is vegan and gluten-free friendly if you choose GF pasta. The cinnamon is optional but makes the maple-tahini combo feel like a cozy scarf for your taste buds.

Note: You can swap in other fall veggies—carrots, cauliflower, or sweet potato chunks all behave nicely with maple-tahini magic.

Instructions

1. Preheat the oven to 425°F (220°C). Toss squash and Brussels sprouts with olive oil, salt, and pepper; spread on a sheet pan. Roast 20–25 minutes, turning once, until tender and caramelized.
2. While veggies roast, cook the pasta in salted water until al dente. Drain and rinse with cold water to stop the cooking. Drain well.
3. Whisk together tahini, maple syrup, lemon juice, garlic, cinnamon (if using), salt, pepper, and 2 tablespoons water. Add more water a teaspoon at a time until the dressing pours like a smooth, glossy dream.
4. In a large bowl, combine the cooled pasta, roasted veggies, kale, cranberries, parsley, and half the toasted nuts. Pour over the dressing and toss until everything is evenly coated.
5. Adjust seasoning with a pinch more salt or lemon juice. Scatter the remaining nuts on top for a crunchy finish.
6. Serve warm or at room temperature. It’s fantastic the next day, so leftovers are basically destiny.

Good to Know

This salad shines at room temperature, which is chef-speak for “don’t heat it up and ruin the vibe.” It travels well to potlucks and office fridges, where it will likely become your coworkers’ new favorite questionably healthy snack.

Want more protein? Toss in chickpeas or shredded turkey to make it a fuller main course. Want it lighter? Use more greens and less pasta.

If your tahini thickens as it sits, whisk in a splash of water or olive oil to loosen it. That’s the secret to keeping the dressing glossy instead of clumping like your last failed DIY haircut.

Tips

Make-ahead magic: roast the veggies and boil the pasta a day ahead. Store separately, then toss with dressing just before serving. Your future self will thank you with a standing ovation in the kitchen.

Color and crunch matter: swap in toasted pecans or walnuts and use dried cranberries for a bright tartness that pops on the palate.

Texture hack: if you like extra bite, add finely sliced radishes or thinly shaved fennel for a refreshing crunch.

Variations

Turkey twist: fold in 1 cup shredded roasted turkey for a Thanksgiving leftovers remix that feels like a reunion with old favorites.

Quinoa version: swap 1 cup of the pasta for 1 cup cooked quinoa to make it gluten-free and protein-forward.

Vegan-friendly cheddar note: if you want a cheesy edge, sprinkle a small handful of vegan parmesan at the end, or skip and keep it plant-powered.

Serving Suggestions

Pair this with a crisp green salad and some warm bread or rolls to complete a cozy Thanksgiving spread.

Offer extra lemon wedges and a small bowl of extra dressing on the side so guests can adjust tang and creaminess to their liking.

Garnish generously with parsley and a final sprinkle of toasted nuts for a visual and textural finish that says “holiday dinner, but make it fun.”