Thanksgiving Turkey Sausage Pasta Salad Recipe: Make-Ahead Leftovers That Wow

Stuck with Thanksgiving leftovers and a turkey-sized appetite crash? You’re not alone.

This Thanksgiving Turkey Sausage Pasta Salad turns fridge chaos into a bright, forgiving bowl of goodness.

Savory sausage, tart cranberries, and chewy pasta come together in a dish that’s easy to love and easy to share.

It’s make-ahead friendly, travels well, and somehow makes you look like a kitchen genius even if you burned the microwave.

Equipment

• Large pot for boiling pasta
• Skillet or sauté pan for browning sausage
• Colander for draining pasta
• Mixing bowls for tossing and chilling
• Chef’s knife and cutting board
• Measuring spoons and cups
• Tongs or salad servers
• Microplane or grater (optional but nice)

• Nice-to-haves: food processor with chopping blade, citrus zester, parchment for easy cleanup, and a citrus reamer for brightening the dressing

Ingredients

• 8 oz pasta (rotini or farfalle work great)
• 12 oz turkey sausage, casings removed
• 1 cup cherry tomatoes, halved
• 1 cup kale or baby spinach, chopped
• 1/2 cup dried cranberries
• 1/2 cup roasted butternut squash cubes (optional, for extra autumn vibes)
• 1/4 cup feta cheese or grated Parmesan
• 1/4 cup toasted pecans or walnuts
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Dressing: 3 tbsp olive oil, 1 tbsp lemon juice or red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (optional)
• 2 tbsp chopped fresh parsley

Tip: If you can’t find turkey sausage, chicken sausage is a fine stand-in. The flavor won’t be exactly the same, but it’ll still taste like victory in a bowl.

Note: Cooking the pasta to just shy of al dente helps it hold up after chilling. No one likes a soggy Thanksgiving souvenir.

Another quick thought: this salad shines when you cook the sausage separately for a nice brown crust. It’s not cheating—it’s flavor science, friend.

Instructions

1. Cook the pasta in salted water until just al dente, then drain and rinse with cold water to stop the cooking.
2. In a skillet, heat 1 tablespoon of olive oil and cook the turkey sausage with the garlic and Italian seasoning until browned and crumbly. Break it up as it cooks—no need to summon your inner pastry chef here.
3. Whisk together the dressing: 3 tablespoons olive oil, lemon juice or vinegar, Dijon, and honey. A pinch of salt and pepper ties it all together.
4. In a large bowl, combine the cooled pasta, sausage, tomatoes, kale, cranberries, and squash. Pour over the dressing and toss until everything is evenly coated.
5. Sprinkle in feta and toasted nuts. Give it another gentle toss, like you’re kissing a baby panda—soft but meaningful.
6. Season to taste with salt and pepper. If you like brightness, add a squeeze more lemon juice.
7. Chill for 15–30 minutes or serve at room temperature. This salad loves a nap as much as you do after Thanksgiving.

That’s the vibe—comfort, color, and a little crunch all in one bowl. It’s not a side dish pretending to be main; it’s the main event that wears a pumpkin-pattern apron.

Good to Know

This salad is a fantastic way to use Thanksgiving leftovers without turning your fridge into a science experiment. It’s flexible enough to accommodate what you have on hand, and it’s friend-friendly for potlucks.

If you’re meal-prepping, cook and mix through the dressing, then store in the fridge. Toss with the greens just before serving to keep things fresh and colorful.

Tips

For extra crunch, swap in roasted almonds or pepitas. For a cheesier bite, crumble a little more feta on top just before serving. And yes, you can absolutely use gluten-free pasta without missing a beat.

Variations

Change the sausage flavor to spicy Italian for a kick, or use ground chicken with chili flakes if you want less porky goodness. Swap the greens to arugula or baby kale for a peppery punch. Add roasted Brussels sprouts or diced apples for a true Thanksgiving twist.

Serving suggestions

Serve this at room temperature or lightly chilled for a refreshing take on a hearty dish. Pair with a crisp green salad and crusty bread to round out the meal. It also makes excellent leftovers for a quick lunch—the pasta won’t vanish before your eyes, promise.