Thanksgiving Pear & Blue Cheese Pasta Salad hits the holiday table with a wink and a wink. If your family’s mashed potatoes are crowd-pleasers, this salad quietly steals the show without stealing the oven space. That’s right—delicious, adaptable, and ready in minutes.
Picture this: pears that stay crisp, blue cheese that delivers a tangy punch, and pasta that soaks up a light, honey-lemon dressing. It’s autumn in a bowl, minus the evergreen drama. That’s why this salad earns its seat at the feast—no jet lag, just joy.
It’s easy to make ahead for potlucks or to prep in the morning for a quick, no-stress lunch later. That’s the catch—less stress, more flavor. And who doesn’t want a holiday dish that travels well like a well-behaved relative?
If you’re craving something festive, fresh, and a little fancy, this pear & blue cheese pasta salad is your new holiday sidekick. Let the Thanksgiving magic begin.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Colander for draining
- Large mixing bowl for tossing everything together
- Tongs or a sturdy pair of salad servers
Nice-to-haves
- Garlic press or microplane zester for extra zing
- Toasted walnut pan with a nutty aroma (or a trusty dry skillet)
- Serving platter or wide bowl for that Instagram-worthy presentation
Ingredients
- 12 oz pasta (fusilli or penne work best)
- 2 ripe pears, sliced
- 4 oz blue cheese, crumbled
- 2 cups arugula (or baby spinach)
- 1/3 cup toasted walnuts, roughly chopped
- 1/2 cup dried cranberries
- 2 tbsp honey
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
- Optional: fresh thyme or parsley for garnish
Pro tip: cook the pasta a touch under al dente. It will soak up more dressing and stay firm in the salad, like a reliable sidekick that never quits.
And yes, you can swap in spinach for arugula if you’re not into peppery greens. Your taste buds are your co-pilot—trust them (or at least trust the pasta to hold everything together).
Instructions
- Boil the pasta in salted water until just shy of al dente. Drain and rinse with cold water to stop the cooking; you want texture, not a soggy reunion song.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon, garlic, salt, and pepper. That zippy dressing is the secret handshake that brings all the flavors together.
- In the large mixing bowl, toss the cooled pasta with arugula, pears, walnuts, cranberries, and half of the crumbled blue cheese. The salad should look like a colorful autumn bouquet—without the falling leaves.
- Pour in the dressing and toss gently. If the mixture seems dry, splash in a teaspoon of pasta water to loosen it up (this is why you saved a little of the cooking water).
- Season to taste. Add more lemon juice or honey if you crave brightness or sweetness. Remember: you’re building flavors, not breaking a sugar-record.
- Top with the remaining blue cheese and a pinch of fresh thyme or parsley. Serve immediately or refrigerate for up to a day to let the flavors co-mingle like party friends catching up in the kitchen.
That’s the beauty of this salad: it’s adaptable, forgiving, and still feels celebratory. If you’re serving a big crowd, double the batch and watch it disappear faster than excuses at a family trivia night.
Good to Know
Flavor balance: the tartness from the blue cheese is mellowed by the honey and lemon. The pears add sweetness and texture, while the walnuts contribute a toasty crunch. It’s a flavor orchestra—no conductor required.
Make-ahead note: you can toss the greens with the pasta and dressing up to 4 hours in advance, then add pears, cheese, and nuts right before serving to keep them crisp. That’s why this dish loves a good chill—like a holiday movie night.
Time-saving tip: cook the pasta in advance, refrigerate, and assemble toppings right before guests arrive. Your oven can do turkey duty while you assemble masterpiece-level salad magic.
Tips
- Toast walnuts in a dry pan until fragrant; they’ll taste nuttier and crunchier. If you forget, they still taste fine—just not as dramatic.
- Use firm pears so they hold their shape after slicing; avoid mushy fruit, unless you’re into “pear sauce” vibes.
- Dress the salad just before serving for maximum brightness; a little extra lemon won’t hurt if you crave zing.
Variations
- Swap blue cheese for goat cheese or feta for a milder tang.
- Add thin slices of prosciutto or crispy walnuts for extra crunch and savory depth.
- Switch greens to kale for extra bite or use arugula for peppery punch.
- Drizzle a little balsamic glaze at the end for a glossy finish and a touch of sweetness.
Serving Suggestions
Serve this at room temperature or chilled—both ways are happy with Thanksgiving mains. It pairs beautifully with roast turkey, ham, or a simple roasted chicken, and it doesn’t demand a throne at the oven like a certain large-twinged main dish might.
For a festive touch, arrange the salad in a wide platter and spoon extra dressing around the rim like decorative holiday drizzle. A light mist of olive oil and a final crunch of walnuts makes it camera-ready and dinner-table friendly.
