Thanksgiving Roasted Veggie Pasta Salad Recipe That Outshines the Turkey

Tacked onto the Thanksgiving spread like a feisty sidekick, this Thanksgiving Roasted Veggie Pasta Salad proves you can have all the festive vibes without surrendering your oven to a turkey that could double as a weather vane.

The secret? Roast-ahead goodness, plus pasta that soaks up cranberry-sparkle and lemon-bright dressing without turning mushy. It’s the kind of dish your future self will thank you for—especially when you’re trying to wrangle relatives and a monstrous casserole at the same time.

Roasted squash, Brussels sprouts, peppers, and onions caramelize into little babysitters of flavor, while the pasta gives the whole plate structure—like a tasteful, edible family portrait.

Plus, it doubles as a make-ahead hero: serve warm, room temperature, or chilled, and watch it disappear faster than you can say “leftovers, please.”

Equipment

Must-haves

• 1 sheet pan (rimmed) for roasting veggies
• 1 large pot for boiling pasta
• 1 colander for draining pasta
• 1 mixing bowl for dressing and tossing
• 1 whisk or sturdy spoon for dressing
• 1 sharp chef’s knife
• 1 cutting board
• 1 measuring spoons and 1 measuring cup

Nice-to-haves

• Parchment paper or a silicone baking mat for easy cleanup
• Garlic press for quick, punchy garlic
• Microplane zester for a zing of lemon zest
• Serving tongs or large salad servers
• Air-tight container for leftovers

Ingredients

• 12 oz (340 g) pasta fusilli or rotini
• 2 cups cubed butternut squash
• 2 cups Brussels sprouts, trimmed and halved
• 1 cup red onion, cut into wedges
• 1 large red bell pepper, sliced
• 1 medium zucchini, sliced
• 2 tbsp olive oil, divided
• Salt and pepper, to taste
• 3 tbsp olive oil (for dressing)
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp maple syrup or honey
• 1 garlic clove, minced
• 1 tbsp chopped fresh thyme or parsley
• Salt and pepper, to taste
• 1/2 cup dried cranberries (optional)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup crumbled feta or shaved parmesan (optional)

That’s a lot of good stuff, but remember: you’re building a plate that shines in a crowd, not a chemistry set.

Instructions

1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup, because nobody wants to scrub cinder-block dinners off the pan.
2. Toss the squash, Brussels sprouts, red onion, bell pepper, and zucchini with 2 tbsp olive oil, salt, and pepper. Spread in a single layer and roast 20–25 minutes, flipping once, until edges are caramelized and veggies are tender.
3. While veggies roast, cook the pasta in salted water until al dente. Drain and rinse with cold water briefly to stop the cooking, then set aside.
4. Whisk together 3 tbsp olive oil, lemon juice, Dijon, maple syrup, garlic, thyme, and a pinch of salt and pepper to make a bright dressing.
5. In a large bowl, combine the roasted vegetables, cooked pasta, dried cranberries, and walnuts (if using). Drizzle with the dressing and toss to coat, adding a splash of pasta water if the mixture feels dry.
6. Scatter feta or parmesan on top if you’re feeling fancy, and give a final toss. Taste and adjust salt and pepper as needed.
7. Serve warm or at room temperature, or chill for a few hours—this dish is happy either way. It’s the Thanksgiving salad that doesn’t vanish into gravy-town.

Good to Know

Leftover veggies? They’re basically a palette cleanser for your fridge. This salad shines brightest when it’s freshly roasted, but it also rehydrates nicely after a nap in the fridge. That’s why it’s a fantastic make-ahead option for holiday gatherings.

Tip: if you want extra crunch, sprinkle nuts just before serving rather than all at once. And if you’re avoiding dairy, skip the cheese or use a vegan alternative—this dish still carries Thanksgiving swagger without the dairy drama.

Tips

• Roast veggies ahead of time and refrigerate. The flavors deepen while you sip pumpkin-spiced coffee and pretend you’re in a cooking show.
• Use gluten-free pasta if needed. It won’t change the dressing, but it will make your gluten-free guests smile.
• Beat the heat by adding a pinch of red pepper flakes to the dressing if you like a little kick.
• Toast the walnuts briefly in a dry pan for extra aroma and crunch.
• Reserve a small amount of dressing to drizzle right before serving for a glossy finish.

Serving Suggestions

Pair this with sliced turkey or your favorite holiday roast for a complete plate, or serve as a substantial vegetarian main for a lighter option. It also makes a stellar potluck addition—just bring a big spoon and a big smile.

• Serve warm as a hearty side or vegetarian main—your choice, your vibe.
• Garnish with fresh herbs and extra parmesan for a bright, celebratory look.
• Pair with cranberry relish on the side for classic Thanksgiving flavor notes.
• Store in an airtight container for up to 3–4 days; the flavors actually marry better with time.