Thanksgiving Turkey Pasta Salad gives your holiday leftovers somewhere new to go. Cooked turkey, whole wheat rotini, roasted sweet potatoes, green beans, dried cranberries, feta, and pecans turn into a filling main dish with plenty of texture.
The creamy cranberry Dijon dressing ties those Thanksgiving flavors together without making the salad feel heavy.
Greek yogurt and light mayonnaise form the base, while cranberry sauce adds a little sweetness. Apple cider vinegar and Dijon mustard balance it with a tangy finish.
Serve this pasta salad for lunch during the long holiday weekend, pack it into meal-prep containers, or add it to a casual Friendsgiving spread.
It’s also handy when you have small portions of turkey, cranberry sauce, and vegetables left in the refrigerator but not enough for another full holiday dinner.
Why You’ll Love This Thanksgiving Turkey Pasta Salad
Uses Thanksgiving Leftovers
Cooked turkey and cranberry sauce get a second use, so less food sits forgotten in the refrigerator after the holiday.
High in Protein
Each serving has 41 grams of protein, making this pasta salad a filling lunch or main dish.
Made for Meal Prep
Prepare the salad ahead of time and divide it into containers for lunches during the week.
Plenty of Texture
Tender pasta and sweet potatoes mix with crisp celery, chewy cranberries, and chopped pecans.
Ingredient Substitutions
Whole Wheat Rotini
Use regular rotini, bow tie pasta, penne, or another short pasta. Gluten-free pasta can also be used if needed.
Turkey Breast
Chopped rotisserie chicken or cooked chicken breast can replace the turkey.
Sweet Potatoes
Butternut squash can replace the sweet potatoes in the same amount.
Green Beans
Use cooked broccoli, Brussels sprouts, or peas instead.
Feta Cheese
Reduced-fat goat cheese or blue cheese can replace the feta.
Pecans
Use chopped walnuts, pumpkin seeds, or sunflower seeds. Seeds are useful when preparing the salad without nuts.
Greek Yogurt
Plain low-fat yogurt can replace the nonfat Greek yogurt, though the dressing may be slightly thinner.
Dried Cranberries
Chopped dried cherries can be used in place of the cranberries.
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Cutting Board with Insert Mats
The color-coded prep mats make it easy to keep meat, vegetables, and other ingredients separate while chopping.
Thanksgiving Turkey Pasta Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 8 ounces whole wheat rotini pasta
- 3 cups cooked turkey breast chopped
- 2 cups sweet potatoes peeled and diced
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup celery chopped
- ¾ cup green beans cooked and chopped
- ½ cup dried cranberries roughly chopped
- ⅓ cup red onion finely chopped
- ½ cup reduced-fat feta cheese crumbled
- ¼ cup chopped pecans
- 2 tablespoon chopped fresh parsley
For the Creamy Cranberry Dijon Dressing:
- ½ cup plain nonfat greek yogurt
- 3 tablespoon light mayonnaise
- 2 tablespoon cranberry sauce
- 2 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon water
- ½ teaspoon poultry seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F
- Place the diced sweet potatoes on a large baking sheet. Add the olive oil, garlic powder, salt, and black pepper.
- Toss until the sweet potatoes are evenly coated. Spread the sweet potatoes into a single layer.
- Bake for 18 to 20 minutes, or until tender.
- Remove the baking sheet from the oven. Let the sweet potatoes cool for 10 minutes.
- Bring a large pot of water to a boil.
- Add the rotini pasta. Cook the pasta according to the package directions.
- Drain the pasta in a colander. Rinse the pasta under cold water. Drain well.
- Place the cooled pasta in a large mixing bowl. Add the turkey, sweet potatoes, celery, green beans, dried cranberries, red onion, feta cheese, pecans, and parsley.
- In a small mixing bowl, add the Greek yogurt, mayonnaise, cranberry sauce, apple cider vinegar, Dijon mustard, water, poultry seasoning, garlic powder, salt, and black pepper. Using a wire whisk, mix until smooth.
- Pour the dressing over the pasta salad. Toss until evenly coated.
- Cover the bowl. Chill in the refrigerator for at least 20 minutes.
- Stir before serving.
Notes
Tips and Tricks
Cut the vegetables into small pieces – Smaller pieces make it easier to get turkey, pasta, vegetables, and dressing in each bite. Keep the pecans firm – Store the pecans separately and add them before serving if the salad will sit in the refrigerator for more than a day. Adjust the dressing after chilling – The pasta may absorb some dressing. Stir in a spoonful of Greek yogurt or a small splash of water if the salad seems dry.Storing
Store in the refrigerator – Place the pasta salad in an airtight container and refrigerate for up to 3 days. Keep it cold – Return the salad to the refrigerator within 2 hours when serving it at a gathering.Nutrition
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