Description

This Bow-Tie Cranberry Pasta Salad is a fresh, easy, and flavorful dish made with turkey, cranberries, toasted pecans, and a creamy poppy seed dressing. Perfect for potlucks, holidays, or using up leftover turkey!

Ingredients

For the salad:

12 oz bow-tie pasta (or any short pasta like rotini)
2/3 cup dried cranberries (such as Ocean Spray Craisins)
1/3 cup toasted chopped pecans (or almonds)
2 cups cooked turkey, chopped
1/4 cup sliced green onions
1/2 cup diced celery (about 2 stalks)

For the dressing:

2 tbsp apple cider vinegar
1 tsp sugar (optional, to balance flavors)
1/3 cup mayonnaise
2/3 cup poppy seed dressing (such as Briannas)

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Instructions

1. Place the chopped pecans or almonds in a small non-stick pan and cook over medium heat. Stir frequently until lightly browned and fragrant, about 3–5 minutes. Remove from heat and let cool.

2. Bring a large pot of salted water to a boil. Add the bow-tie pasta and cook according to package directions until al dente. Drain and rinse under cold water. Set aside to cool.

3. In a small bowl, whisk together the poppy seed dressing, mayonnaise, apple cider vinegar, and sugar (if using) until smooth and well combined.

4. In a large bowl, add the cooled pasta, cooked turkey, diced celery, dried cranberries, sliced green onions, and toasted pecans or almonds.

5. Pour the prepared dressing over the salad and toss until everything is evenly coated.

6. Chill the pasta salad for at least 1 hour before serving to allow the flavors to meld.

Notes

This salad is a great way to use up leftover turkey from the holidays.

Substitute chicken for turkey if desired.

Chilling the salad before serving enhances the flavor and texture.

If you prefer a sweeter salad, don’t skip the optional sugar in the dressing.

Toast the nuts just before assembling for maximum crunch.