Thanksgiving Cranberry Pecan Pasta Salad is a cold holiday side dish with a mix of creamy, sweet, tart, and crunchy ingredients.
You get rotini pasta, Honeycrisp apple, dried cranberries, toasted pecans, celery, red onion, and fresh parsley in every serving.
A creamy cider dressing made with Greek yogurt, light mayonnaise, apple cider vinegar, maple syrup, and Dijon mustard gives the salad its fall flavor.
Add this one to your Thanksgiving menu when you want something different from the usual warm casseroles and potato dishes.
Since it needs time in the refrigerator, you can make it ahead and have one less side dish to deal with close to dinner.
It’s also great for Friendsgiving, fall potlucks, and holiday gatherings when you need a side that travels well.
Serve it alongside turkey, ham, roasted chicken, stuffing, green beans, or your other Thanksgiving favorites.
Why You’ll Love This Thanksgiving Cranberry Pecan Pasta Salad
Make-Ahead Thanksgiving Side Dish
The salad needs at least an hour to chill, so it works well when you’re preparing several Thanksgiving dishes at once. You can have it ready in the refrigerator before the rest of dinner is finished.
Sweet and Savory Fall Flavors
Honeycrisp apple, dried cranberries, maple syrup, and apple cider vinegar give the salad a sweet and tart flavor. Celery, red onion, Dijon mustard, and parsley balance the sweeter ingredients.
Plenty of Texture
The pasta stays tender while the apple, celery, and toasted pecans add crunch. The dried cranberries add a chewy texture that works well with the creamy dressing.
A Change From Traditional Thanksgiving Sides
This chilled pasta salad gives you another option next to stuffing, mashed potatoes, sweet potato casserole, and other warm holiday dishes.
Ingredient Substitutions
Pasta
Another short pasta shape, such as bow ties, shells, or penne, can be used in place of rotini.
Honeycrisp Apple
Fuji, Gala, or Pink Lady apples can be used if Honeycrisp apples aren’t available. Choose a firm apple that will hold its shape in the salad.
Pecans
Chopped walnuts can replace the pecans.
Greek Yogurt
Plain low-fat Greek yogurt can be used in place of nonfat Greek yogurt.
Light Mayonnaise
Regular mayonnaise can be used if that’s what you have on hand.
Maple Syrup
Honey can replace the maple syrup, although the flavor of the dressing will change slightly.
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RECOMMENDED TOOL FOR THIS RECIPE
Vegetable Chopper
A handy shortcut for finely chopped salad ingredients.
Thanksgiving Cranberry Pecan Pasta Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 12 ounces rotini pasta
- 1 medium fresh Honeycrisp apples diced
- ¾ cup dried cranberries
- ½ cup toasted pecans chopped
- ½ cup celery finely chopped
- ⅓ cup onion finely chopped
- 2 tablespoon chopped fresh parsley
For the Cider Dressing:
- ⅓ cup plain nonfat greek yogurt
- ¼ cup light Mayonnaise
- 2 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Add the rotini and cook according to the package directions until al dente.
- Drain the pasta in a colander. Rinse the pasta under cold water until cooled. Set the pasta aside and allow it to drain well.
- In a small mixing bowl, add the Greek yogurt, light mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Using a wire whisk, mix until smooth.
- In a large mixing bowl, add the cooled pasta, apple, dried cranberries, pecans, celery, red onion, and parsley.
- Pour the cider dressing over the pasta mixture. Gently stir until the pasta and other ingredients are evenly coated.
- Cover and refrigerate for at least 1 hour.
- Stir before serving. If the pasta salad is dry, stir in 1 to 2 tablespoons of Greek yogurt.
Notes
Tips and Tricks
Drain the pasta well – Extra water left on the pasta can thin the cider dressing. Use a firm apple – A crisp apple holds its texture better after the salad has been refrigerated. Toast the pecans ahead of time – Let toasted pecans cool before adding them to the pasta salad so they keep more of their crunch. Keep extra Greek yogurt nearby – Pasta can absorb some of the dressing while it sits. A small amount of Greek yogurt can loosen the salad before serving.Storing
Refrigerate leftovers – Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir before serving again – The dressing may thicken as the salad sits. Stir the salad before serving and add a small amount of Greek yogurt if needed. Do not freeze – Freezing can change the texture of the pasta, apple, yogurt dressing, and celery.Nutrition
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