Thanksgiving Squash Feta Pasta Salad Recipe: Bright, Potluck-Worthy & Easy

The holidays are here, and your plate is begging for something bright that isn’t a casserole fortress.

You want a dish that travels well, tastes seasonal, and doesn’t require a degree in logistics to serve at a potluck.

Enter Thanksgiving Squash Feta Pasta Salad—a roasted squash cameo with tangy feta, chewy pasta, and a lemon-herb punch that won’t quit.

It’s simple enough for weeknights, yet fancy enough for the holiday table—and yes, you can brag about your new “salad that tastes like a party.”

Equipment

Must-haves

• Large pot for boiling pasta
• Baking sheet for roasting squash
• Mixing bowls (at least two)
• Sharp knife
• Cutting board
• Colander or strainer for draining pasta
• Whisk or small whisk for dressing
• Tongs or salad spoons for tossing

Nice-to-haves

• Mandoline slicer for even onion slices
• Zester or microplane for bright lemon zest
• Garlic press (optional—garlic mince is fine)
• Salad spinner to dry greens quickly

Ingredients

• 12 oz (340 g) pasta (fusilli or rotini)
• 1 small butternut squash (about 1.5 lb / 680 g), peeled and cubed
• 2 tbsp olive oil, divided
• 1/2 small red onion, thinly sliced
• 2 cups baby kale or arugula
• 3/4 cup feta cheese, crumbled
• 1/3 cup dried cranberries or pomegranate seeds
• 1/4 cup toasted pecans or pumpkin seeds
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• Salt and black pepper, to taste
• 2 tbsp extra-virgin olive oil (for dressing)
• Fresh parsley for garnish (optional)

Roasting the squash early makes the kitchen smell like autumn a little fairy moved in and started baking things.

You’ll toss the warm squash with pasta, feta, cranberries, greens, and a bright lemon dressing—it’s a party in a bowl, minus the pineapple on pizza controversy.

Tip: if you don’t have butternut, you can use acorn squash or even go half-and-half with squash and sweet potato. The goal is color, sweetness, and a touch of sweetness that pairs with tangy feta.

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
2. Toss squash with 1 tablespoon olive oil, salt, and pepper. Roast 25–30 minutes, until edges are caramelized and tender.
3. While squash roasts, cook pasta in salted water until al dente. Drain, reserving 1/2 cup pasta water.
4. Whisk dressing: in a small bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, thyme, salt, and pepper.
5. In a large bowl, combine warm pasta, roasted squash, red onion, kale, feta, cranberries, and nuts. Pour in dressing and toss to coat, thinning with a splash of pasta water if needed.
6. Told you it was simple: taste and adjust salt, pepper, and lemon. Garnish with parsley if you’re feeling fancy.

Serve warm or at room temperature. It’s a flexible little salad that refuses to be boring.

What you need to know: This dish shines when the squash is roasted to a light caramel color. The feta keeps things creamy without turning into a cheese avalanche.

Make-ahead tip: Roast the squash up to a day ahead and refrigerate. Assemble the salad just before serving to keep greens from wilting.

Tips

• Roast squash until the edges are a touch brown for extra flavor. That caramel note is chef’s kiss territory.
• Let pasta cool slightly after draining; warm pasta + feta = creamy crumbles, not melty clumps.
• Toast nuts before adding for a toasty crunch and a bigger aroma boost.
• Keep dressing separate if you’ll be transporting the salad; dress right before serving for maximum crunch.

Variations

• Swap feta for goat cheese for a milder tang or a creamier bite.
• Use quinoa or farro instead of pasta for a grain-forward twist (great for gluten-free eaters).
• Add roasted Brussels sprouts or finely sliced apples for extra texture and flavor play.

Serving Suggestions

• Serve as a main for a lighter Thanksgiving spread or as a vibrant side to roasted turkey or chicken.
• Drizzle with balsamic glaze or a squeeze more lemon to brighten every bite.
• Pair with a crisp white wine like Sauvignon Blanc or a sparkling water with a mint leaf for a refreshing finish.

There you have it—a festive, make-ahead-friendly pasta salad that tastes like Thanksgiving without the oven-occupied-by-a-tinch-who-won’t-share drama.