The Best Vibrant & Easy Thanksgiving Pasta Salad
A hearty, fall-inspired pasta salad perfect as a Thanksgiving side dish. This vegetarian recipe features rotini pasta tossed with roasted Brussels sprouts and sweet potatoes, which are seasoned with fresh sage and thyme. The salad is mixed with fresh kale, crunchy pistachios, and sweet dried cranberries. A creamy and tangy tahini dressing, made with quick-pickled red onions, maple syrup, and Dijon mustard, brings all the components together.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes (includes cooling time)
- Yield: 10-12 servings
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: American
- Diet: Vegan
Ingredients
- For the Pasta Salad:
- 1 pound Brussels sprouts, halved or quartered
- 1 pound sweet potatoes (2 small or 1 large), peeled and cut into 1/2-inch dice
- 1/4 cup olive oil
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1 pound rotini pasta
- 6 ounces Tuscan kale, stems removed, leaves thinly sliced
- 1 cup roasted shelled pistachios
- 1 cup dried cranberries
- For the Tahini Dressing:
- 1/2 red onion, finely diced
- 6 tablespoons red wine vinegar
- 1/4 cup tahini
- 4 tablespoons olive oil
- 2 cloves of garlic, grated
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
Instructions
- Roast the Vegetables: Preheat the oven to 450°F. In a large bowl, toss the Brussels sprouts and sweet potatoes with 1/4 cup of olive oil, 1 tablespoon each of sage and thyme, 2 teaspoons of salt, and several grinds of pepper. Transfer to a rimmed baking sheet and roast for 30 to 35 minutes, until tender and browned. Let cool slightly.
- Cook the Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add the rotini and cook for about 7 minutes, until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Immediately transfer the hot pasta to a large bowl and add the sliced kale. Toss until the kale turns bright green and starts to soften from the heat of the pasta. Set aside to cool completely.
- Make the Tahini Dressing: In a small bowl, combine the diced red onion and the red wine vinegar. Let it sit for about 15 minutes to lightly pickle the onions.
- In a medium bowl, whisk together the tahini, 5 tablespoons of the reserved pasta water, 4 tablespoons of olive oil, the grated garlic, maple syrup, Dijon mustard, 1 teaspoon each of thyme and sage, and 1 teaspoon of salt until smooth.
- Whisk in the pickled onions and their vinegar. Taste and adjust seasoning with salt and pepper.
- Assemble the Salad: To the large bowl with the pasta and kale, add the roasted vegetables, pistachios, and cranberries. Pour the dressing over the salad and toss until everything is evenly combined. Taste and adjust seasoning if needed.
Notes
- Cook’s Note: To make this recipe vegan, ensure you use vegan (eggless) pasta and a vegan Dijon mustard, as some wines used in Dijon production are filtered with non-vegan ingredients.
- Tossing the raw, thinly sliced kale with the hot, freshly drained pasta is a key technique that perfectly wilts the greens without overcooking them.
- Using the starchy pasta water helps to create a smooth and creamy consistency for the tahini dressing.
Find it online: https://www.eatswithsoul.com/thanksgiving-pasta-salad/