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–+ servings
Thanksgiving Pasta Salad

Thanksgiving Pasta Salad with Creamy Cranberry Delight

A colorful Thanksgiving Pasta Salad featuring tri-color rotini, smoky turkey, and creamy cranberry dressing, perfect for your holiday feast.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 8 cups
Course: Lunch
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 12 ounces Tri-Color Rotini Pasta Substitute with any pasta of choice.
  • 3 cups Frozen Butternut Squash Fresh butternut squash can be roasted instead.
  • 1 cup Shaved Brussels Sprouts Can substitute with spinach or arugula.
  • 3/4 cup Diced Red Onion Green onions can be a milder option.
  • 8 ounces Diced Turkey Breast Substitute with cooked chicken for variation.
  • 6 ounces Dried Cranberries Apricots or raisins can be used as alternatives.
For the Creamy Dressing
  • 0.25 to 0.5 cup Jellied Cranberry Sauce Use whole berry cranberry sauce for a chunkier texture.
  • 2 cups Mayonnaise Greek yogurt can be used for a lighter version.
  • 1/4 cup Seasoned Rice Vinegar Regular rice vinegar can be substituted.
  • 1 tablespoon Grainy Mustard Dijon mustard can be used as an alternative.
  • 1-2 teaspoons Celery Salt Use regular salt if necessary.
  • 2-3 teaspoons Celery Seed Omit if unavailable.
  • 1/8 teaspoon Sage Adjust according to preference.
  • 1/2 teaspoon Poultry Seasoning Adjust according to preference.
  • pinch Black Pepper Freshly ground gives better flavor.
For Roasting
  • 2 tablespoons Olive Oil Avocado oil can be a substitute.

Equipment

  • Large pot
  • mixing bowl
  • baking sheet
  • Colander
  • spatula

Method
 

Step-by-Step Instructions
  1. Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and cool completely.
  2. Prepare the butternut squash by patting dry, tossing with olive oil, celery salt, and black pepper. Roast at 400°F for about 20 minutes until tender.
  3. In a mixing bowl, whisk together cranberry sauce and rice vinegar. Then add mayonnaise, grainy mustard, celery seed, sage, and poultry seasoning.
  4. Combine the cooled pasta with roasted butternut squash, Brussels sprouts, red onion, and cranberries. Mix gently.
  5. Dress the salad with the creamy dressing and toss until well-coated.
  6. Chill the salad for at least 3-4 hours before serving to meld flavors.

Nutrition

Serving: 1cupCalories: 340kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 410mgPotassium: 300mgFiber: 5gSugar: 8gVitamin A: 3500IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg

Notes

For best taste, use fresh ingredients and allow the salad to chill for a few hours before serving.

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