Smoked Turkey, Cranberry and Walnut Pasta Salad

Name: Smoked Turkey, Cranberry and Walnut Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz (340 g) rotini or penne pasta; 8 oz (225 g) smoked turkey breast (pre-cooked deli meat), cut into ½-inch dice; ¾ cup (85 g) raw walnut halves, roughly chopped; ⅔ cup (100 g) dried cranberries; 2 stalks (100 g) celery stalks, thinly sliced (about ¾ cup); ⅓ medium (50 g) red onion, finely diced; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped; 3 tbsp (45 ml) balsamic vinegar; ¼ cup (60 ml) extra-virgin olive oil; 1 tbsp (15 ml) Dijon mustard; 1 tbsp (20 ml) pure maple syrup; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant, protein-rich pasta salad featuring smoky turkey, tart cranberries, and toasted walnuts bound together with a tangy balsamic vinaigrette. Perfect for lunch boxes, potlucks, or light dinners, this salad is best served chilled and stays fresh for days.

Prep: 20 min
Cook: 10 min
Wait: 30 min
Total: 1 hr
Makes: 6 servings (about 11 cups total)

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Steps

Before you start

Toast the walnuts while the pasta water heats (saves 5 minutes)
Use cold smoked turkey or chill the cooked turkey briefly so it doesn't wilt the greens
Read through the vinaigrette ratio—it's balanced to coat without pooling
Smoked turkey breast is pre-cooked and ready to eat; no additional cooking required

1
Toast the walnuts
- Heat a small 8-inch skillet over medium heat.
- Add the chopped walnuts and stir frequently for 4–5 minutes until fragrant and lightly browned.
- Watch carefully—they burn quickly.
- Transfer to a plate to cool.
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Ready when: Walnuts are fragrant and light brown, no burnt smell
Tip: Toast early so they cool while you boil the pasta
2
Cook the pasta
- Bring a large pot of salted water (6 quarts) to a rolling boil.
- Add the pasta and cook for 1 minute less than the package directs—it should be al dente with a slight firmness in the center.
- Drain in a colander, rinse with cold water until cool, and set aside to drain well (2–3 minutes).
- This stops carryover cooking and keeps the salad from getting mushy.
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Ready when: Pasta is firm to the bite, not soft
Tip: Undercook by 1 minute—it absorbs more liquid in the salad and continues to soften as it chills
3
Make the vinaigrette
- In a small bowl or jar with a tight lid, whisk together the balsamic vinegar, Dijon mustard, maple syrup, salt, and black pepper.
- Let sit for 30 seconds to dissolve the salt.
- Slowly whisk in the olive oil until emulsified.
- If using a jar, cover and shake vigorously for 10 seconds until creamy.
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Ready when: Vinaigrette is smooth and no streaks of oil remain visible
Tip: Emulsify the vinegar and mustard first—the mustard acts as a binder so the dressing doesn't separate
4
Combine the salad
- In a large mixing bowl, combine the cooled pasta, smoked turkey dice, toasted walnuts, dried cranberries, sliced celery, diced red onion, and chopped parsley.
- Pour the vinaigrette over the mixture and toss with a wooden spoon or your hands until every piece of pasta is coated (about 2 minutes).
- Do not crush the pasta.
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Ready when: All pasta is glossy and evenly coated; no dry spots remain
Tip: Toss gently so the pasta stays whole and the cranberries and walnuts stay visible
5
Chill and serve
- Cover the salad and refrigerate for at least 30 minutes before serving.
- This allows the flavors to meld and the salad to firm up.
- Stir gently before serving.
- The salad is best eaten within 2 days but keeps up to 4 days refrigerated.
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Ready when: Salad is cold throughout and flavors are cohesive
Tip: If the salad seems dry the next day, whisk together 2 tablespoons vinegar and 3 tablespoons oil and toss in gently—pasta continues to absorb liquid as it sits

Good to know

Tips

Undercook the pasta by 1 minute—it will continue to soften as it absorbs the vinaigrette and sits in the fridge
Toast the walnuts while the water heats to save time and boost their nuttiness
If serving the next day and the salad seems dry, drizzle in 2–3 tablespoons of fresh vinaigrette to refresh—the pasta absorbs liquid continuously as it chills
For a heartier salad, add 1 cup of diced bell pepper (red or yellow) or 1 cup of baby spinach just before serving to keep it fresh

Make ahead

Prepare the entire salad up to 4 days ahead. Store in an airtight container in the refrigerator. Toss gently before serving and add a splash of vinaigrette if needed to refresh.

Storage & reheating

Room temperature: Do not leave out more than 2 hours. Refrigerator: Store in an airtight container for up to 4 days; flavors peak at 24 hours. Freezer: Not recommended—the texture of the pasta and vegetables will suffer upon thawing. To refresh: Add 2 tablespoons of vinaigrette and toss gently.

Substitutions

smoked turkey breast (pre-cooked deli meat) → Roasted chicken breast (warm or cold) or diced ham. Choose ham for a saltier profile; roasted chicken will be milder. Cube to the same size for even distribution. If using freshly cooked chicken, verify it has reached 165°F.
raw walnut halves → Toasted pecans or toasted sliced almonds. Pecans have a sweeter, softer flavor; almonds are crisper. Toast the same way for 4–5 minutes.
dried cranberries → Diced dried apricots, dried cherries, or raisins. Apricots and cherries add sweetness; raisins are more neutral. Use the same weight for sweetness level.
balsamic vinegar → Red wine vinegar or apple cider vinegar. Red wine vinegar is sharper; cider vinegar is mellower. Reduce to 2.5 tablespoons if using cider vinegar to avoid over-sweetening.