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–+ servings
A large glass bowl filled with a creamy pasta salad featuring shredded turkey, hard-boiled eggs, peas, and shredded cheese, perfect for Thanksgiving Salad Recipes.

Thanksgiving Salad Recipes for Busy Weeknights (Meal-Prep Friendly)

This make-ahead salad is perfect for busy weeknights and holiday meal planning. It combines pasta, chicken, peas, and a creamy dressing, topped with cheese and parsley just before serving.
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Prep Time 15 minutes
Cook Time 15 minutes
Refrigeration 4 hours
Total Time 4 hours 30 minutes
Servings: 6 cups
Course: Salad
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1-1/2 cups small pasta shells uncooked
  • 1 tablespoon canola oil
  • 3 cups lettuce shredded
  • 3 large eggs hard-boiled, sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups chicken breast shredded cooked
  • 1 package peas 10 ounces, frozen, thawed
For the Dressing
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 green onions chopped
  • 2 teaspoons Dijon mustard
For Topping
  • 1 cup Colby or Monterey Jack cheese shredded
  • 2 tablespoons parsley minced fresh

Equipment

  • small pot
  • Glass serving bowl
  • Small bowl

Method
 

  1. Cook pasta according to package directions. Drain and rinse with cold water. Drizzle with oil and toss to coat.
  2. Place the lettuce in a 2-1/2-qt. glass serving bowl. Top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas.
  3. In a small bowl, mix dressing ingredients until blended. Spread over top. Refrigerate, covered, for several hours or overnight.
  4. Just before serving, sprinkle with cheese and parsley.

Nutrition

Calories: 310kcalCarbohydrates: 13gProtein: 14gFat: 22gSaturated Fat: 5gCholesterol: 84mgSodium: 287mgFiber: 2gSugar: 2g

Notes

This salad is designed for meal prep and can be refrigerated overnight. The toppings are added just before serving to maintain freshness.

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