Go Back
–+ servings
Overhead view of creamy Thanksgiving cranberry pecan pasta salad with rotini, apples, dried cranberries, pecans, celery, and parsley in a black bowl on a rustic wooden table.

Thanksgiving Cranberry Pecan Pasta Salad

Nesting Lane
Thanksgiving Cranberry Pecan Pasta Salad is a make-ahead Thanksgiving side dish with fall flavors and a creamy cider dressing.
No ratings yet

Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.

Print Recipe Save to Pinterest
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 10

Equipment

Large Pot
Colander
Large Mixing Bowl
Small Bowl
Wire Whisk
Cutting Board
Sharp Knife

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:

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

Calories: 229kcalCarbohydrates: 39gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 1mgSodium: 184mgPotassium: 168mgFiber: 3gSugar: 12gVitamin A: 108IUVitamin C: 3mgCalcium: 28mgIron: 1mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane