Thanksgiving Sage Butter Pasta Salad Recipe: Make-Ahead Holiday Side That Wows

Thanksgiving chaos meets pasta happiness. The day can get crowded, the oven can lose patience, and leftovers can stare you down from the fridge.

This Sage Butter Pasta Salad brings fall flavor to the table without turning your kitchen into a chaos zone. Creamy sage butter coats the pasta, while roasted veg, tart cranberries, and crunchy nuts steal the show.

It’s a make-ahead, picnic-friendly side that still tastes like holiday magic.

Ready to turn boring leftovers into something people will actually ask for seconds? Grab a pencil—okay, your grocery list—and let’s cook.

Equipment

Must-haves

• Large pot for boiling pasta
• Skillet or sauté pan for the sage butter
• Large mixing bowl for tossing
• Baking sheet for roasting vegetables
• Colander or large sieve for draining pasta

Nice-to-haves

• Whisk or silicone spatula for saucy emulsions
• Microplane or zester for bright lemon rind
• Garlic press (optional, but fancy)
• Tongs for easy tossing
• Cookbook-worthy serving bowl for dramatic effect

Ingredients

You’ll need a handful of good autumn flavors to shine. Here’s your shopping list—with quantities first, because we’re all about organized chaos in the kitchen.

• 12 oz pasta (farfalle or rotini work beautifully)
• 4 tbsp unsalted butter
• 8–10 fresh sage leaves, torn
• 2 garlic cloves, minced
• 1 small shallot, finely chopped
• 1 cup roasted Brussels sprouts, halved
• 1 cup roasted butternut squash, cubed
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, roughly chopped
• 1/3 cup shaved Parmesan cheese
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• Salt and black pepper, to taste
• Optional: 1/4 tsp red pepper flakes for a little kick
• Fresh parsley, chopped (for garnish)

Extra info: you can swap in spinach for a greens boost or use any roasted veg you have left in the crisper. The goal is autumn vibes, not a formal dress code for your dinner plate.

Tip: if you’re roasting veggies ahead, cool completely before tossing with the warm butter to avoid wilted greens and sad textures.

Instructions

1. Cook the pasta in salted boiling water until al dente. Drain, reserving 1/2 cup of the pasta water.
2. In a large skillet, melt the butter with the torn sage leaves until the butter smells like a cozy kitchen and the sage becomes crisp at the edges. Remove the sage leaves (they’ll be fancy garnish later) and set aside.
3. Add the garlic and shallot to the sage butter. Sauté until translucent and inviting—about 1–2 minutes.
4. Stir in the roasted Brussels sprouts and butternut squash. Warm through, letting the flavors mingle like old friends at a reunion.
5. Return the pasta to the pan. Toss with lemon zest, lemon juice, and olive oil. If it looks dry, splash in a bit of the reserved pasta water to loosen and emulsify.
6. Fold in dried cranberries, toasted pecans, and Parmesan. Season with salt, pepper, and red pepper flakes if you’re feeling brave. Toss until everything is glossy and happy.
7. Scatter the crispy sage leaves and a little parsley over the top. Serve warm or at room temperature, depending on how social you’re feeling today.

Pro tip: pasta water is your best friend here. It helps the sauce cling to every noodle, creating a cohesive, shiny salad rather than a dry attachment between components.

Optional swap: if you don’t have brussels sprouts or squash, use roasted carrots or parsnips for sweetness, or add in sautéed mushrooms for earthiness. The key is the sage butter that ties everything together.

Good to Know

This salad shines at room temperature, which makes it ideal for potlucks or a make-ahead Thanksgiving spread. It tastes great the next day, too—leftovers are basically Thanksgiving’s encore performance.

Texture matters: the crunch from the nuts, the chew from the pasta, and the soft veggies all sing together when you don’t drown them in sauce. A light hand with the butter keeps things balanced and not greasy.

Tips

• Toast nuts until deeply fragrant for maximum crunch and flavor.
• Keep a few sage leaves crisp and whole for top garnish rather than burying all the sage in the sauce.
• Let the salad rest 15–20 minutes after mixing to let flavors meld.
• Use spinach or kale as a greens swap if you don’t want to rely on Brussels sprouts.
• Make it ahead: refrigerate the components separately, then toss with butter and lemon just before serving.
• For a dairy-free option, substitute shaved Parmesan with nutritional yeast or toasted sesame seeds.

Variations

Switch in some pomegranate seeds for a pop of sweetness, or add crumbled feta for a salty bite. If you’re not into nuts, try pumpkin seeds or slivered almonds for crunch. The beauty of this dish is its forgiving nature—your leftovers will still taste fancy.

Serving Suggestions

Serve this salad alongside roasted turkey or spiral-cut ham for a lighter, color-rich Thanksgiving plate. It also makes a wonderful bunless entrée when you’re feeding a crowd that insists on salad as a main event. A wedge of lemon on the side brightens up the flavors even more.