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Thanksgiving Pasta Salad

The combination of turkey and cranberry makes this a deliciously fulfilling salad. This salad is perfect for Thanksgiving leftovers, using both turkey and cranberries! But if you don't have cranberries, you can use raisins. 

Prep Time 45 minutes
Serves: 7
Difficulty Level: Low
Thanksgiving Pasta Salad Image Source: Betty Crocker
Ingredients for Turkey-Cranberry Bacon Ranch Pasta Salad:
Pasta - 1-2 cups
Green peas - 1/2 cup
Carrot - 1 (cut into matchsticks)
Bacon - 1 package
Turkey breast - 1 1/2 cups cubed (1/2 inch) (cooked )
Celery - 1 cup (sliced)
Dried cranberries - 1/2 cup
Provolone cheese - 4 oz (113 g) (cut into 1/2-inch cubes)
Sliced almonds - 1/2 cup (toasted)
Ranch salad mix - to taste
Method of preparing the Turkey-Cranberry Bacon Ranch Pasta Salad:
  1. Boil salted water, and cook the pasta, peas, and carrot in one pot. Boil for approximately 12 minutes. Stir occasionally, and rinse with cold water to cool. Drain well.
  2. Combine the bacon, cooked turkey, celery, cranberries, and cheese until well mixed. Dress in ranch. Stir in the pasta and veggies.
  3. Transfer to serving dish. Sprinkle some toasted sliced almonds on top to finish off the delicious dish.
Chef's Tip:
You can serve this on top of some baby lettuce, as shown in the photo.
Source: Betty Crocker
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