Thanksgiving is all about comfort, chaos, and cranberry sauce that refuses to behave. But what if you want something lighter, bright, and still festive? That’s where Thanksgiving Pear Pasta Salad waltzes in like a stylish cousin who brought a salad you actually want to eat.
Picture crisp pears, peppery greens, crunchy nuts, and a maple-lemon dressing dancing together. It sounds fancy, but it’s sneaky simple to pull off—perfect for busy holiday kitchens or when Aunt Gertrude shows up with enough side dishes to start a parade.
That’s why this salad earns its holiday stripes: it travels well, holds up in the fridge, and still tastes like you planned the feast months in advance. If you’re tired of heavy sides, this is your palate‑pleasing, lighter sidekick. That’s a win, right?
Ready to roll up your sleeves and toss a pear-shaped party in a bowl? Let’s go—your taste buds will thank you, and your family will ask for seconds with a suspiciously innocent smile.
Contents
Equipment
Must-haves
- 1 large pot or big saucepan for boiling pasta
- 1 large mixing bowl for tossing everything
- 1 cutting board and 1 sharp knife
- 1 colander or strainer
- 1 small whisk or fork for whisking the dressing
Nice-to-haves
- Mandoline slicer for perfect pear slices
- Salad spinner to dry greens quickly
- Toasted nuts on a sheet pan for easy browning
- Small jar or shaker for dressing mixing and storage
Ingredients
- 12 oz pasta (penne, farfalle, or fusilli), cooked al dente and cooled
- 2 firm pears, diced
- 1 cup dried cranberries
- 1/2 cup toasted pecans or walnuts, roughly chopped
- 1/2 cup crumbled feta or goat cheese (optional)
- 2 cups baby spinach or arugula
- 1/4 cup chopped fresh parsley
- For the dressing: 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar or apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon (optional but festive)
- Salt and pepper to taste
Extra info, because we all know the best salads are so much more than a pile of greens: the pears bring a crisp sweetness, the nuts give a toasty crunch, and the feta (if you choose it) adds a salty wink. The dressing ties it all together with a little bite and a little sweetness—like a holiday card you can eat.
Tip: if you’re short on time, you can cook the pasta a day ahead and keep it in the fridge. The salad is friend to make-ahead meals, not a fearsome dragon to fight with in your chaos-filled kitchen.
Instructions
- Cook the pasta in salted water until al dente, then drain and rinse under cold water. Drain well and set aside.
- Toast the nuts in a dry skillet over medium heat until fragrant, about 3–4 minutes. Cool slightly.
- Dice the pears and chop the parsley. If you’re worried about browning, toss the pears with a tiny splash of lemon juice.
- Whisk together the dressing: olive oil, vinegar, Dijon mustard, maple syrup, lemon juice, cinnamon (if using), and a pinch of salt and pepper.
- In a large bowl, toss the cooled pasta with greens, pears, cranberries, nuts, and parsley. Drizzle with dressing and toss again to coat everything evenly.
- Sprinkle feta or goat cheese on top if you like a tangy, creamy finish. Taste and adjust salt and pepper as needed.
- Serve immediately or refrigerate for later. If chilling, you may want to add a splash more dressing before serving to keep things lively.
That’s it! You’ve got a bright, festive pasta salad that behaves beautifully on Thanksgiving tables. No drama, just delicious bites and a little autumnal sparkle.
Good to Know
This salad shines at room temperature, so it’s perfect for buffets and make‑ahead spreads. The pear sweetness plays nicely with the tangy dressing and salty cheese—like a well-timed family joke, but edible.
Want it lighter? Use feta less generously or swap feta for crumbled ricotta salata. Want more protein? Stir in small cubes of grilled chicken or chickpeas for a meatier bite. No matter what, it’s a crowd-pleaser that won’t overstay its welcome.
Tips
- Toast the nuts until deeply golden for maximal crunch and flavor.
- Toss pears with a squeeze of lemon juice to keep them from browning too fast.
- For a batch-ready dressing, whisk ingredients in a jar, then refrigerate; shake before use to re-emulsify.
Variations
Keep things exciting with these simple twists, all friendly to holiday preparation timelines.
- Swap greens: use kale or arugula instead of spinach for extra bite.
- Cheese swap: crumble blue cheese or gorgonzola for a sharp contrast with the pears.
- Protein boost: add grilled chicken, turkey, or chickpeas to make it a more substantial main side.
- Sweet swap: try apples in place of pears when pears aren’t in season.
Serving suggestions
Plate it alongside slices of roasted turkey or honey-glazed ham—the salad will be the cool counterpoint to the warm, cozy flavors of the mains. It also doubles as a refreshing next-day lunch if you’re into leftovers that don’t taste like leftovers.
For a festive finish, garnish with extra parsley and a light drizzle of olive oil just before serving. And yes, you can pretend you planned this all along.
