Thanksgiving Turkey Cranberry Pasta Salad Recipe That Pops, Leftovers Win

Got leftover turkey drama after Thanksgiving? It’s like a tiny white-meat monster haunting the fridge.

If you want a dish that screams holiday cheer without turning your kitchen into a blackout zone, you’re in the right place. This Thanksgiving Turkey Cranberry Pasta Salad is bright, zippy, and easy enough for a weeknight.

This salad folds shredded turkey, tart cranberries, and a citrusy dressing into something portable, snackable, and totally delicious. No more dry leftovers—promise.

Grab what you’ve got in the pantry, and we’ll turn leftovers into lunch-worthy magic.

Equipment

Must-haves

• Large pot for boiling pasta
• Colander or sieve
• Large mixing bowls (2)
• Sharp knife and cutting board
• Whisk or small whisk
• Measuring cups and spoons
• Tongs or salad spoons

Nice-to-haves

• Citrus zester or microplane (for a little zest, because zest makes everything better)
• Small food processor or chopper (quick cranberries while you sing the chorus of joy)
• Citrus juicer (easier orange juice, fewer hand cramps)

Ingredients

• 12 oz pasta (farfalle or rotini), cooked al dente and cooled
• 2 cups cooked turkey, shredded or diced
• 1 cup fresh cranberries, halved
• 1/2 cup dried cranberries
• 1 medium apple, diced
• 1 celery stalk, finely chopped
• 1/2 cup walnuts, toasted
• 1/2 cup feta cheese, crumbled (optional)
• 2 green onions, sliced
• 2 tablespoons fresh parsley, chopped
• Dressing:
• 3 tablespoons cranberry sauce
• 2 tablespoons fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Tip: If you can’t find fresh cranberries, boost the flavor with a bit more dried cranberries. It’s like sunglasses for your salad—still stylish, just less abrupt.

Make-ahead vibe: this salad tastes even better after a chill. If you’re packing it for lunch, keep the dressing separate until serving to avoid soggy pasta—no one wants a limp hero on the plate.

Instructions

1. Boil the pasta in salted water until al dente. Drain, rinse under cool water, and drain again. You want bite, not a pasta hammock.
2. Whisk the dressing ingredients: cranberry sauce, orange juice, olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. It should sing, not scream.
3. In a large bowl, combine pasta, turkey, fresh cranberries, dried cranberries, apple, celery, walnuts, green onions, and parsley. Think of it as a reunion party for Thanksgiving flavors.
4. Pour the dressing over the mixture and toss until everything is evenly coated. If it looks glistening and happy, you’re doing it right.
5. Fold in feta (if using) and give a final taste for salt and pepper. Adjust to your preference, not your neighbor’s Yelp review.
6. Refrigerate for at least 30 minutes to let flavors mingle. Serve chilled or at room temperature, with a smile and perhaps a little bragging about your leftovers-level cooking.

Good to Know

This salad is a terrific way to use Thanksgiving leftovers without turning dinner into a science project. It stores beautifully in the fridge for 2–3 days, and the flavors really wake up after a nap in the fridge—kind of like us after a long holiday season.

Want it lighter? Swap in Greek yogurt for part of the dressing in a pinch. Want it heartier? Double the turkey and add a handful of arugula for a peppery punch. That’s why this dish is a keeper: it’s adaptable, forgiving, and forgiving again for good measure.

Variations

Here are a few tasty twists to keep things interesting without turning your kitchen into a Thanksgiving sequel.

• Use rotisserie chicken or turkey leftovers plus a handful of spinach for a lighter, quicker version.
• Make it gluten-free by using gluten-free pasta; it takes the same dressing well.
• Swap in roasted butternut squash or Brussels sprouts for a fall-forward, vegetarian option.

Serving suggestions

Chill and serve as a bright, cold main or side at your next gathering. It’s a crowd-pleaser that travels well and doesn’t demand a stage lighting crew.

• Serve with a crisp white wine or a sparkling cranberry spritzer for extra holiday vibes.
• Top with extra chopped parsley and a few extra cranberries for color that says “festive.”
• Pair with crusty bread or a simple green salad to round out the plate.

That’s your shortcut to a make-ahead, crowd-pleasing pasta salad that respects Thanksgiving leftovers and still tastes fabulous. Enjoy the leftovers, because your future self will thank you for not letting them go to waste.