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A close-up of a delicious Turkey and Cranberry Pasta Salad in a bowl, featuring rotini pasta, chicken, dried cranberries, pecans, and celery.
Layla

Turkey and Cranberry Pasta Salad with Creamy Poppy Seed Dressing

This vibrant Turkey and Cranberry Pasta Salad combines tender turkey, al dente pasta, and sweet-tart cranberries with crunchy celery and pecans, all tossed in a creamy, tangy poppy seed dressing. Perfect for meal prep, picnics, or a light lunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: lunch, Main Course, Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Salad
  • 12 oz Pasta fusilli or rotini, uncooked
  • 2 cups Cooked Turkey shredded or diced, cooled
  • 1/2 cup Dried Cranberries sweetened
  • 1 cup Celery diced, about 2 stalks
  • 1/4 cup Red Onion finely diced
  • 1/2 cup Pecans chopped, toasted (optional)
  • 1/4 cup Fresh Parsley chopped, for garnish (optional)
For the Creamy Poppy Seed Dressing
  • 1 cup Mayonnaise
  • 1/4 cup Greek Yogurt plain, full-fat or low-fat
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Granulated Sugar
  • 1 tsp Dijon Mustard
  • 1 tsp Poppy Seeds
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Prepare the Pasta
  1. Cook the pasta according to package directions in a large pot of salted boiling water until al dente.
  2. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down. Drain again very well. Set aside.
Prepare the Dressing
  1. In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, granulated sugar, Dijon mustard, poppy seeds, salt, and black pepper until smooth and well combined. Taste and adjust seasoning as needed.
Assemble the Salad
  1. In a large mixing bowl, combine the cooled pasta, cooked turkey, dried cranberries, diced celery, finely diced red onion, and chopped pecans.
  2. Pour the prepared dressing over the salad ingredients. Gently toss everything together until the pasta and other ingredients are evenly coated with the dressing.
Chill and Serve
  1. Cover the bowl and refrigerate the Turkey and Cranberry Pasta Salad for at least 1 hour before serving. This allows the flavors to meld and the salad to chill thoroughly.
  2. Before serving, give the salad another gentle toss. Garnish with fresh chopped parsley, if desired.

Notes

Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 3-4 days. The dressing may thicken slightly over time; you can add a splash of milk or water to thin it out if desired.
Turkey: This recipe is perfect for using up leftover Thanksgiving turkey or rotisserie chicken. If starting with raw turkey, simply cook and shred/dice it beforehand.
Variations: Feel free to add other ingredients like chopped green apples, grapes, or a different type of nut like walnuts or slivered almonds.