Thanksgiving Sweet Potato Pasta Salad Recipe: Make-Ahead Magic, No Turkey Required

Want Thanksgiving flavors without the turkey-tower of doom?

This Thanksgiving Sweet Potato Pasta Salad combines roasted sweet potatoes, dried cranberries, and herbs with pasta for a festive bite.

It’s flexible, make-ahead friendly, and less likely to steal all the oven space.

Grab a pot and a few pantry staples—dinner victory awaits.

Equipment

Must-haves

• Roasting pan or sheet tray
• Large pot for pasta
• Mixing bowls (2)
• Chef’s knife
• Cutting board
• Small whisk or fork for dressing

Nice-to-haves

• Mandoline slicer (for even sweet potato slices)
• Citrus zester for bright dressing
• Food processor for quick chopping (optional)

Ingredients

• 8 oz pasta (farfalle or penne)
• 2 cups roasted sweet potato cubes
• 1 cup baby arugula
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, roughly chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 1 garlic clove, minced
• 1/4 teaspoon ground cinnamon (optional)
• Salt and pepper to taste

Tip: If you don’t want to roast the sweet potatoes from scratch, you can par-roast them a day ahead and finish them with the dressing. No judgement zone here—we love shortcuts that still taste like a hug.

That’s right, this dish wears multiple hats: a side dish, a main when you’re carb-craving, and a fabulous make-ahead for potlucks. It’s the culinary equivalent of wearing your lucky socks to a game—comfort and confidence all in one bowl.

Instructions

1) Cook the pasta in salted water until al dente. Drain and rinse briefly under cool water to stop the cooking party.

2) While the pasta rests, roast the sweet potato cubes at 425°F (220°C) on a sheet with a light brush of olive oil, a pinch of salt, and a whisper of cinnamon if you’re feeling fancy. About 20–25 minutes, until edges caramelize and centers are tender.

3) Whisk together the dressing: olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, lemon juice, cinnamon (if using), and a pinch of salt and pepper. It should taste like a sweet-tassy dream that still knows how to behave.

4) In a big bowl, toss the warm pasta with roasted sweet potatoes, arugula, cranberries, pecans, Parmesan, and parsley. Drizzle the dressing over, then toss again until everything is glossy and not screaming for help.

5) Taste and adjust with a little extra salt or a squeeze of lemon. If you’re impatient, you can serve right away, but a 15–30 minute chill helps the flavors mingle like good friends at a reunion.

6) Serve and enjoy. If you’re feeding a crowd, this dish scales up like a good joke—just cook more pasta and add more sweet potato magic. It’s the edible version of saying, “I brought something fancy, but I didn’t bring a fancy level of effort.”

What You Need To Know: This salad loves to sit and mingle flavors, so it’s great for make-ahead meals. It also holds up nicely if you skip the greens and add a handful of spinach instead—the greens won’t mind switching teams for a day.

Quick tip: For extra zing, add a few teaspoons of lemon zest to the dressing. It wakes up the whole party without needing a confetti cannon.

Good to Know

This dish travels well, so it’s perfect for potlucks or packing for lunch. Leftovers taste even better the next day as the flavors have a chance to mingle—think of it as a flavor unplugged, then plugged back in.

Tips

• Roast the sweet potatoes until they’re tender and caramelized on the edges for maximum flavor.
• Cook the pasta just to al dente; it will soak up dressing and not get mushy.
• Dress while the pasta is still a bit warm so you get better coating and a more cohesive salad.
• For a lighter version, half the cheese and add extra greens or cucumber for crunch.
• Make it vegan by omitting the cheese or swapping in nutritional yeast.

Variations

• Swap in gluten-free pasta or quinoa pasta to fit dietary needs.
• Add roasted Brussels sprouts or kale for extra fall whimsy.
• Stir in pomegranate seeds or toasted pepitas for a colorful crunch.
• Try feta or goat cheese for a tangy creaminess.
• Swap maple syrup for honey if that’s your vibe.

Serving Suggestions

• Serve warm or at room temperature as a side dish or a standalone lunch.
• Pair with roasted turkey, ham, or your favorite fall main for a table that feels festive but not fussy.
• Garnish with extra parsley and a light squeeze of lemon for a bright finish.