If Thanksgiving dinner is a crowded table, this Pumpkin Pasta Salad adds color without chaos.
It’s festive, flavorful, and surprisingly easy to pull together while other dishes simmer or spill.
Roasted pumpkin, pasta, cranberries, and toasted pecans collide in a bowl that says autumn invited, and everyone brought a salad fork.
Stick with me and you’ll toss this together in minutes, then get back to checking on the turkey before it starts its own fan club.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Baking sheet for roasting pumpkin
- Skillet for toasting pecans and crisping sage
- Mixing bowl for dressing and tossing
- Colander or strainer
- Whisk or small fork for dressing emulsion
Nice-to-haves
- Parchment paper or silicone mat for easy cleanup
- Microplane or zester for a touch of citrus zing
- Fresh sage leaves for crispy garnish
- Silicone spatula or gentle salad tongs for tossing without mashing the pumpkin
Ingredients
- 12 oz farfalle pasta
- 2 cups roasted pumpkin cubes
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, roughly chopped
- 2 cups baby arugula
- 1/2 cup shaved parmesan
- 3 tbsp extra-virgin olive oil (for dressing)
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp black pepper
- Fresh sage leaves for garnish (optional)
What You Need To Know: This pumpkin pasta salad is the autumn inside joke your guests will actually get. It tastes like Thanksgiving came to a party and brought salad forks.
- Roast the pumpkin: Preheat oven to 400°F. Toss 2 cups pumpkin cubes with 1–2 tsp olive oil, a pinch of salt, pepper, and a few torn fresh sage leaves. Roast on a lined sheet 20–25 minutes until tender and caramelized.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook 12 oz pasta until al dente. Drain and reserve 1/2 cup pasta water.
- Toast the pecans: In a dry skillet over medium heat, toast pecans until fragrant, about 4 minutes. Roughly chop and set aside.
- Make the dressing: Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp maple syrup, 1 tsp Dijon mustard, 1 clove minced garlic, 1/2 tsp cinnamon, 1/4 tsp salt, 1/4 tsp pepper.
- Assemble: In a large bowl, toss warm pasta with roasted pumpkin, dried cranberries, arugula, and shaved parmesan. Drizzle dressing, toss to coat, and fold in toasted pecans. If it looks a little dry, splash in a bit of the reserved pasta water.
- Finish and serve: Taste and adjust seasoning. Garnish with fresh sage leaves, and serve warm or at room temperature.
Good to Know
This dish shines at a potluck because it travels well and still looks festive in a bowl it’s proud to call its own.
Tips
- Make components ahead: roast pumpkin and toast pecans the day before to shave minutes off kitchen time.
- Dress while pasta is still warm so the dressing clings and the flavors bloom, not sulk in a bowl.
- For dairy-free or lighter, skip parmesan and use toasted seeds instead.
- Keep greens bright: add arugula just before serving to preserve its snap.
Variations
- Swap arugula for spinach or kale for a milder bite.
- Stir in sliced apples or roasted Brussels sprouts for extra fall vibes.
- Try feta or goat cheese in place of parmesan for a tangy twist.
- Add crispy prosciutto or bacon for a savory crunch (if you’re not meat-free).
- Switch nuts: pecans can become walnuts or pepitas for a different crunch.
Serving Suggestions
Serve this salad as a side or a light main alongside roasted turkey slices or a bright green bean dish.
Best served at room temperature or slightly warm, so the flavors shine without wilted greens. Garnish with extra lemon zest or sage for a festive finish.
