Description

Looking for a vibrant, veggie-forward dish to brighten your Thanksgiving table? Thanksgiving Pasta Salad combines tender rotini with roasted seasonal vegetables, sweet-tart cranberries, crunchy pistachios, and a nutty tahini dressing infused with sage, thyme, and maple syrup. Rated 5.0 out of 5 stars from 2 reviews, this easy, vegetarian (and potentially vegan) salad captures the essence of Thanksgiving without the turkey.

Ingredients

Scale

Thanksgiving Pasta Salad uses fresh, seasonal ingredients for a colorful, flavorful dish. Here’s what you’ll need for 6-8 servings:

Pasta Salad

1 pound Brussels sprouts, halved or quartered if large: Adds earthy, roasted flavor.
1 pound sweet potatoes (2 small or 1 large), peeled and cut into ½-inch dice: Provides sweet, tender bites.
¼ cup olive oil: Coats vegetables for roasting.
1 tablespoon chopped fresh sage: Infuses warm, herbaceous notes.
1 tablespoon chopped fresh thyme: Adds aromatic depth.
Kosher salt and freshly ground black pepper: 2 teaspoons salt and several grinds of pepper for seasoning.
1 pound rotini: The hearty pasta base (use eggless for vegan).
6 ounces Tuscan kale, stems removed, leaves thinly sliced crosswise (about 2 ½ cups): Adds vibrant green color and nutrition.

Tahini Dressing

½ red onion, finely diced: Provides a sharp, pickled bite.
6 tablespoons red wine vinegar: Pickles onions and adds tang.
¼ cup tahini: Creates a creamy, nutty dressing.
4 tablespoons olive oil: Smooths out the dressing.
2 cloves garlic, grated: Adds savory depth.
2 tablespoons maple syrup: Balances with sweet warmth.
1 tablespoon Dijon mustard: Adds tangy complexity (use vegan Dijon for vegan).
1 teaspoon chopped fresh thyme: Enhances herbaceous flavor.
1 teaspoon chopped fresh sage: Ties in Thanksgiving vibes.
Kosher salt and freshly ground black pepper: 1 teaspoon salt and several grinds of pepper for seasoning.
1 cup roasted shelled pistachios: Adds crunchy texture.
1 cup dried cranberries: Provides sweet-tart bursts.

Why These Ingredients Matter

Roasted Vegetables: Brussels sprouts and sweet potatoes offer hearty, seasonal flavor.
Kale: Adds freshness and nutrition, softened by warm pasta.
Tahini Dressing: Creates a creamy, nutty coating with Thanksgiving-inspired herbs.
Cranberries and Pistachios: Provide texture, sweetness, and crunch.

Substitutions and Variations

Rotini: Use fusilli, penne, or gluten-free pasta (ensure eggless for vegan).
Brussels Sprouts: Substitute with broccoli or cauliflower florets.
Sweet Potatoes: Replace with butternut squash or carrots.
Kale: Swap with baby spinach or arugula.
Tahini: Use almond butter or sunflower seed butter for a similar nutty flavor.
Maple Syrup: Substitute with honey (non-vegan) or agave nectar.
Dijon Mustard: Use whole-grain mustard or omit for a milder dressing (check for vegan certification).
Pistachios: Replace with walnuts, pecans, or sunflower seeds for nut-free.
Cranberries: Use dried cherries or raisins.
Vegan Option: Use eggless pasta and vegan Dijon mustard; all other ingredients are naturally vegan.
Gluten-Free: Use gluten-free pasta and ensure Dijon is gluten-free.
Flavor Variations:
- Spicy Thanksgiving Salad: Add ¼ teaspoon red pepper flakes to the dressing.
- Citrus Pasta Salad: Add 1 teaspoon orange zest to the dressing.
- Nutty Squash Salad: Replace sweet potatoes with roasted butternut squash and add ¼ cup toasted pumpkin seeds.
- Creamy Herb Salad: Add 2 tablespoons Greek yogurt or vegan sour cream to the dressing.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 pound Brussels sprouts, 1 pound sweet potatoes, ¼ cup olive oil, 1 tablespoon sage, 1 tablespoon thyme, salt, pepper, 1 pound rotini, 6 ounces kale, ½ red onion, 6 tablespoons red wine vinegar, ¼ cup tahini, 4 tablespoons olive oil, 2 cloves garlic, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 1 teaspoon thyme, 1 teaspoon sage, 1 cup pistachios, and 1 cup dried cranberries.
Preheat the oven to 450°F (232°C).
Fill a large pot with water and bring to a boil over medium-high heat.

Tip: Dice sweet potatoes uniformly for even roasting; remove kale stems for tender leaves.

Step 2: Roast Vegetables

In a large bowl, toss 1 pound Brussels sprouts (halved or quartered), 1 pound sweet potatoes (½-inch dice), ¼ cup olive oil, 1 tablespoon chopped sage, 1 tablespoon chopped thyme, 2 teaspoons kosher salt, and several grinds of black pepper until evenly coated.
Spread on a rimmed baking sheet in a single layer.
Roast at 450°F for 30-35 minutes, until tender and browned in spots. Set aside to cool slightly.

Tip: Spread vegetables evenly to avoid steaming; flip halfway for even browning.

Step 3: Cook Pasta

Generously salt the boiling water and add 1 pound rotini.
Cook until al dente, about 7 minutes (check package instructions).
Reserve ½ cup pasta water, then drain the pasta well.
Immediately toss the hot pasta with 6 ounces sliced kale in a large bowl until the kale turns bright green and softens. Set aside to cool completely.

Tip: Tossing hot pasta with kale softens it without cooking; cool to prevent wilting.

Step 4: Prepare Tahini Dressing

In a small bowl, combine ½ finely diced red onion with 6 tablespoons red wine vinegar. Let sit for 15 minutes to pickle.
In a medium bowl, whisk ¼ cup tahini, 5 tablespoons reserved pasta water, 4 tablespoons olive oil, 2 grated garlic cloves, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 1 teaspoon chopped thyme, 1 teaspoon chopped sage, 1 teaspoon kosher salt, and several grinds of black pepper until smooth.
Add the pickled onions and vinegar to the dressing and whisk to combine. Taste and adjust seasoning if needed.
Cover and refrigerate until ready to serve.

Tip: Add more pasta water (1 tablespoon at a time) if dressing is too thick; it should be creamy but pourable.

Step 5: Assemble and Serve

In a large bowl, toss the cooled pasta and kale with the roasted vegetables, 1 cup pistachios, and 1 cup dried cranberries.
Pour the tahini dressing over the mixture and toss until evenly coated.
Taste and adjust seasoning with salt and pepper if needed.
Serve at room temperature or chilled, in a large bowl or on a platter.

Tip: Toss gently to keep vegetables intact; serve within a few hours for best texture.