This Thanksgiving, you want bright, fresh flavors without turning your kitchen into a battlefield.
That’s why a Thanksgiving Tomato Basil Pasta Salad fits right in—colorful, crowd-pleasing, and forgiving enough to handle your chaotic kitchen.
We’ll roast tomatoes to deepen their sweetness, toss with bitey pasta, fresh basil, and a lemon-Dijon dressing that brightens like grandma’s cranberry sauce.
Yes, it’s a salad, but it behaves like a star—perfect with turkey, stuffing, and the gravy that begs for a cameo.
Contents
Equipment
Must-haves:
- Large pot for pasta
- Sheet pan for roasting tomatoes
- Large mixing bowl
- Colander
- Cutting board
- Sharp knife
- Whisk or fork for dressing
- Measuring spoons
- Tongs
Nice-to-haves:
- Mandoline or vegetable peeler for thin tomato slices
- Microplane for lemon zest
- Extra-large mixing bowl or sturdy serving bowl
Ingredients
- 12 oz (340 g) pasta (fusilli or penne works best)
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup fresh basil leaves, torn
- 1 cup fresh mozzarella pearls
- 1/2 cup dried cranberries
- 1/4 cup shaved parmesan
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/4 cup extra-virgin olive oil
- 2 cups mixed greens (arugula or baby spinach) for serving
Tip: Cranberries add a festive pop, but if you’re not a fan, swap in pomegranate seeds for a similar burst of color and tartness.
Gluten-free option: use your favorite GF pasta; it’ll still party in the bowl.
Instructions
- Preheat oven to 425°F (220°C). Toss tomatoes with 1 tablespoon olive oil, salt, and pepper; roast on a sheet pan 12–15 minutes until blistered and bursting with attitude.
- Cook pasta in salted water until al dente; reserve 1/2 cup pasta water, then drain.
- Make dressing: in a small bowl whisk lemon juice, Dijon, honey, salt, and pepper. Slowly whisk in olive oil to emulsify.
- In a large bowl, combine warm pasta, roasted tomatoes, greens, and basil. Drizzle dressing over top; toss to coat.
- Fold in mozzarella pearls and cranberries; finish with parmesan. If the salad looks dry, loosen with a splash of pasta water.
- Let the salad rest 5–10 minutes to let flavors mingle. Serve at room temperature or slightly warm.
Good to Know
Make-ahead magic: hold off on dressing until just before serving or keep dressing separate and toss when you’re ready. This salad likes to rest, not sob in the fridge.
Leftovers? They’re still tasty and hold up in the fridge for 2–3 days. The pasta may soak up dressing, so add a splash of olive oil if needed when you’re reheating.
Tips
- Salt the pasta water well—it’s the only chance to season the pasta itself.
- Taste the dressing and adjust acidity with more lemon juice or honey.
- Dress while the pasta is warm so it soaks in the flavors.
- For a protein upgrade, fold in shredded turkey or chicken from Thanksgiving leftovers.
Variations
- Roasted butternut squash cubes for extra autumn vibes.
- Pomegranate seeds instead of cranberries for a bright jewel-like bite.
- Use burrata or feta for extra creaminess instead of mozzarella.
- Make it gluten-free by using GF pasta; the dressing will still shine.
- Swap in shredded leftover turkey to turn this into a proper Thanksgiving pasta salad.
Serving Suggestions
Serve on a wide platter with extra basil sprigs and lemon wedges for bright pops of color and aroma. That citrus zing makes it feel like a holiday party in a bowl.
- Let guests help themselves; this salad loves a casual vibe at potlucks.
- Pair it with sliced turkey, green beans, and mashed potatoes for a complete Thanksgiving spread.
- Store dressing separately if you’re transporting to a gathering; mix just before serving.
