Thanksgiving Pasta Salad
This Thanksgiving Pasta Salad is a vibrant side dish featuring roasted sweet potatoes and Brussels sprouts, tossed with al dente pasta, crunchy pecans, tangy feta, and sweet dried cranberries. It's all brought together with a unique poppy seed dressing, making it a flavorful and textured addition to any holiday spread.
Equipment
- 1 Large Pot For cooking pasta
- 1 Baking Sheet For roasting vegetables
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Small Saucepan For preparing the dressing
- 1 Whisk For emulsifying the dressing
Ingredients
Main
- * 12 ounce pasta
- * 1 pound brussel sprout trimmed and halved
- * 2 medium sweet potato dice
- * 1/2 c pecan
- * 1/4 c crumbled feta
- * 1/4 c dried cranberry
- * dressing
- * 1 tablespoon poppy seed
- * 4 tablespoon butter
- * 2 tablespoon white sugar
- * 2 tablespoon apple cider vinegar
- * 2 tablespoon white wine vinegar
- * 1/4 teaspoon paprika
- * 1/4 teaspoon onion powder
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss diced sweet potatoes and halved Brussels sprouts with a little olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.
- While vegetables roast, cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking, then set aside to cool completely.
- In a small saucepan, melt the butter over low heat. Remove from heat and whisk in the white sugar, apple cider vinegar, white wine vinegar, paprika, and onion powder until well combined and smooth.
- Stir in the poppy seeds into the dressing mixture. Taste and adjust sweetness or tartness as desired.
- In a large mixing bowl, combine the cooled pasta, roasted sweet potatoes, roasted Brussels sprouts, pecans, crumbled feta cheese, and dried cranberries.
- Pour the prepared poppy seed dressing over the pasta and vegetable mixture.
- Gently toss all ingredients together until everything is evenly coated with the dressing.
- Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and chill.
- Before serving, give the salad another gentle toss.
- Serve chilled or at room temperature as a festive side dish.
Notes
For optimal flavor, ensure sweet potatoes and Brussels sprouts are roasted until tender with a slight caramelization; avoid overcrowding the baking sheet. Use a sturdy, short pasta shape like fusilli or rotini that can hold the dressing well and stand up to the other ingredients. Cook pasta al dente. When making the dressing, whisk thoroughly to emulsify the butter and vinegars; a tiny pinch of Dijon mustard can aid in this process and add a subtle depth. Toast the pecans lightly before adding for enhanced nuttiness and crunch. This salad benefits from chilling for at least 30 minutes to allow flavors to meld, but serve at room temperature for the best texture and taste.