Hosting Thanksgiving is fun until your sides vie for the spotlight. This year, give your guests a bright, make-ahead salad that tastes like fall with every bite.
This Thanksgiving Sweet Corn Pasta Salad brings together sweet corn, cranberries, and a creamy lemon-Dijon dressing—it’s what happens when your pantry meets a harvest festival.
It’s easy to prep, travels well for potlucks, and won’t demand its own oven—because let’s be honest, the turkey already has enough drama.
That’s why I’m sharing this recipe with you—festive, comforting, and with just the right amount of crunch to shut up any hungry cousins who think salad is a four-letter word.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Colander for draining (and dramatic pasta dumps)
- Two mixing bowls (one large, one small)
- Cutting board
- Sharp knife
- Tongs or salad servers
Nice-to-haves
- Microplane or zester for a little lemon zing
- Small whisk or fork for dressing emulsification
- Roasting pan or skillet to lightly brown corn
- Salad chiller or cute cooler bag for transporting
Ingredients
- 12 oz pasta (rotini, farfalle, or bow-tie work great)
- 2 cups corn kernels (fresh off the cob or thawed from frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise (optional for extra creaminess)
- Salt and pepper, to taste
- Optional: 1 teaspoon fresh thyme, chopped
Pro tip: you can swap in gluten-free pasta if anyone at the table is avoiding gluten. That’s the beauty of a salad that looks fancy but forgives a lot of pantry improvisation.
Instructions
- Cook the pasta in salted water until al dente, then drain and rinse with cold water to stop the cooking. Don’t skip the rinse—mushy pasta is the enemy of happiness.
- In a skillet, lightly brown the corn kernels in a teaspoon of oil for extra sweetness and a hint of caramelized char. That’s the flavor equivalent of a warm hug.
- In a large bowl, whisk together olive oil, lemon juice, Dijon, honey, yogurt, mayo (if using), salt, and pepper until the dressing looks glossy and confident.
- Add the cooled pasta, corn, tomatoes, cranberries, red onion, parsley, and chives. Toss gently so you don’t turn the salad into a pasta soup.
- Crumble the feta over the top and give it a final stir. Taste and adjust salt and pepper as needed. If it’s missing something, add a pinch more lemon or a splash of honey.
- Chill the salad for at least 30 minutes to let the flavors mingle—like relatives at a dessert table, they’ll be friendlier the longer they mingle.
- Serve cold or at room temperature, with a little extra chopped herbs on top for a flourish. If you’re hosting, consider a big bowl so no one fights over the last bite.
Good to Know
Make-ahead tip: this salad tastes even better after a chill and some restful time in the fridge. It’s basically the party’s version of a power nap for flavor.
Storage: keep any leftovers in a sealed container for up to 2 days. The feta may soften, but that just makes it extra creamy—that’s not a complaint, that’s frosting for your pasta.
Tips
- Salt the pasta water generously—that’s the only time you should be salting like a pirate. It helps the pasta taste like itself.
- For extra brightness, add a little lemon zest to the dressing. That zing will have your guests guessing if you snuck in citrus magic.
- Keep the pasta and dressing separate if you’re prepping ahead by more than a day. Toss just before serving.
- Crumbled feta adds a nice salty bite; swap in goat cheese or parmesan if you prefer.
Variations
- Vegan option: use vegan mayo and dairy-free feta.
- Protein boost: fold in shredded rotisserie chicken or chickpeas for making it a full meal.
- Herb twist: swap in fresh dill or add a teaspoon of chopped tarragon for a different vibe.
- Seasonal swap: replace cherry tomatoes with roasted mini peppers for a deeper sweetness.
Serving Suggestions
Pair this with sliced turkey or a roasted chicken for a lighter Thanksgiving spread. It also makes a killer potluck dish where you want something that travels well and still tastes like autumn.
