Thanksgiving Pistachio Cranberry Pasta Salad Recipe: Crunchy, Bright, Crowd-Pleasing

Thanksgiving is all about comfort, but a side dish that tastes like a parade in your mouth is even better.

This Pistachio Cranberry Pasta Salad brings those favorite flavors to a bright, crowd-pleasing dish.

We’ll mix al dente pasta with tart dried cranberries, crunchy pistachios, and a lemony honey dressing.

Prepare to wow your guests without breaking a sweat—yes, even your aunt who asks for the recipe will be impressed.

Equipment

Must-haves

• Large pot for boiling pasta (with salted water)
• Colander or strainer
• Large mixing bowl
• Sharp knife
• Cutting board

Nice-to-haves

• Skillet for toasting pistachios
• Citrus zester or microplane
• Salad tongs or a large wooden spoon for tossing
• Airtight containers for make-ahead prep

Ingredients

• 12 oz farfalle pasta (bow-tie)
• 1 cup roasted pistachios, roughly chopped
• 1 cup dried cranberries
• 1 cup celery, finely diced
• 1 cup Granny Smith apple, diced
• 1/2 cup red onion, finely diced
• 1/2 cup fresh parsley, chopped
• 1/2 cup feta cheese, crumbled
• 1/3 cup extra-virgin olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon flaky salt (or to taste)
• 1/4 teaspoon freshly ground black pepper
• Optional: 1/2 teaspoon orange zest

Tip: Toasting pistachios deepens their nutty flavor and adds great crunch. Don’t burn them—the roast is real, but the smoke alarm isn’t.

Instructions

1. Boil a large pot of salted water. Cook the pasta until al dente, then drain and rinse with cold water to stop the cooking. Toss with a tiny bit of oil to prevent sticking.
2. In a dry skillet over medium heat, toast the pistachios until fragrant and lightly browned. Let cool, then roughly chop.
3. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, pepper, and orange zest if using.
4. In a large bowl, combine the cooled pasta, toasted pistachios, cranberries, celery, apple, red onion, parsley, and feta. That’s why the apples stay crisp and bring a fresh bite to the mix.
5. Pour the dressing over the salad and toss until evenly coated. Chill for at least 15 minutes to let the flavors mingle and the colors to get comfortable with each other.
6. Before serving, give it a quick toss, adjust the seasoning if needed, and garnish with extra chopped parsley or pistachios for that “I planned this” flair.

Good to Know

This salad is handy for make-ahead meals and holiday potlucks. You can cook the pasta and toast the nuts a day ahead, then toss with dressing just before serving.

Gluten-free or dairy-free options are easy—swap in gluten-free pasta or omit feta, and you’re still minty-fresh with Thanksgiving vibes.

Tips

• Toast pistachios until fragrant; keep an eye on them or they’ll turn from delight to danger (burnt is not a flavor).
• Cook pasta slightly under the package time so it doesn’t get mushy in the salad.
• Taste the dressing before adding it to the salad; adjust honey or lemon to suit your sweetness or brightness preference.
• For a lighter version, use a lighter feta or skip cheese entirely.

Variations

• Swap feta for goat cheese or shaved parmesan for a sharper bite.
• Replace cranberries with pomegranate seeds for a burst of juice and color.
• Add roasted squash, brussels sprouts, or diced cooked turkey for extra Thanksgiving heft.
• Use gluten-free pasta to keep it inclusive for friends avoiding gluten.
• Try fresh dill or chives in place of parsley for a different herb note.

Serving Suggestions

• Serve at room temperature or chilled for a refreshing contrast to hot Thanksgiving dishes.
• Pair with sliced turkey, roast chicken, or as a hearty standalone vegetarian option.
• Garnish with extra pistachios and a lemon wedge to boost brightness and crunch.