Save I pulled a container of cranberry sauce from the fridge one afternoon, leftover from a holiday dinner I'd already forgotten about. Instead of tossing it, I whisked it with olive oil and vinegar, unsure what would happen. The moment I drizzled it over cold pasta and chicken, the whole bowl came alive with color and brightness. That little jar of forgotten sauce became the star of a dish I now make every time I need something quick, satisfying, and just a little unexpected.
The first time I made this for friends, I worried the cranberry dressing would seem too strange. But when they saw the ruby-red vinaigrette pooling around the rotini, they leaned in closer. After the first forkful, someone asked if I'd been hiding this recipe from them on purpose. I hadn't been, it just took one jar of sauce and a little courage to mix things up.
Ingredients
- Rotini pasta: The spirals catch the dressing beautifully, rinse them well after cooking so they stay cool and separate.
- Cooked chicken breast: Leftover rotisserie chicken works perfectly here, shred or dice it however you like.
- Cherry tomatoes: Halve them so their juices mingle with the vinaigrette and add little bursts of sweetness.
- Cucumber: Dice it small for crunch without overpowering the other textures.
- Red bell pepper: Adds color and a mild sweetness that balances the tart dressing.
- Red onion: Chop it finely, a little goes a long way and mellows once tossed.
- Baby spinach: Tear it roughly so it wilts slightly when the dressing hits, adding body without bulk.
- Leftover cranberry sauce: This is the magic ingredient, smooth or chunky both work as long as you whisk it well.
- Extra-virgin olive oil: Use something fruity and green, it softens the tartness and helps everything emulsify.
- Apple cider vinegar: Sharpens the cranberry sauce and cuts through the richness of the chicken.
- Honey or maple syrup: Only add this if your cranberry sauce is mouth-puckeringly tart, taste first.
- Dijon mustard: Helps bind the dressing and adds a subtle kick that wakes up the whole bowl.
- Salt and black pepper: Season generously, cold salads need more seasoning than you think.
- Toasted pecans or walnuts: Optional, but the crunch and toasted flavor make each bite feel more complete.
- Fresh parsley: A handful of chopped parsley brightens everything just before serving.
Instructions
- Boil the pasta:
- Cook the rotini in plenty of salted water until it still has a slight bite, then drain and rinse under cold water until completely cool. This stops the cooking and keeps the salad from turning mushy later.
- Prep the vegetables:
- While the pasta cools, halve the tomatoes, dice the cucumber and bell pepper, and chop the onion and spinach. Toss everything into a large bowl with the chicken and cooled pasta.
- Make the vinaigrette:
- In a small bowl or jar, whisk the cranberry sauce, olive oil, vinegar, mustard, salt, and pepper until smooth and glossy. If it tastes too sharp, add a drizzle of honey and whisk again.
- Dress the salad:
- Pour the vinaigrette over the pasta mixture and toss gently with tongs or a large spoon until every piece is coated. The dressing should cling without pooling at the bottom.
- Adjust and garnish:
- Taste a forkful and add more salt, pepper, or a splash of vinegar if needed. Scatter toasted nuts and parsley over the top just before serving.
Pin it I started packing this salad in jars for work lunches, layering the dressing at the bottom and the greens on top. My coworkers would ask what smelled so good when I shook the jar to mix it all together. It became the lunch that made people stop scrolling and actually talk to me in the break room.
Variations to Try
Swap the chicken for chickpeas or white beans if you want to keep it plant-based, they soak up the vinaigrette just as well. Crumbled goat cheese or feta adds a creamy, tangy contrast that plays beautifully with the cranberry dressing. For extra sweetness, toss in a handful of dried cranberries or chopped apple just before serving.
Storage and Make-Ahead Tips
This salad holds up well in the fridge for up to a day, but keep the dressing separate if you plan to wait longer. The vegetables will release water over time, so toss everything together only when you're ready to eat. If the salad seems dry after chilling, drizzle a little extra olive oil and vinegar over it and toss again.
Serving Suggestions
Serve this as a main dish for a light dinner, or bring it to a potluck where it will stand out next to the usual mayo-based salads. It pairs beautifully with grilled vegetables, crusty bread, or a simple soup. A chilled glass of Sauvignon Blanc or fruity rosé echoes the tart, bright flavors without competing.
- Pack it in mason jars with the dressing on the bottom for a grab-and-go lunch that stays crisp.
- Double the vinaigrette recipe and keep extra in the fridge for drizzling over roasted vegetables or grain bowls.
- Toast the nuts in a dry skillet until fragrant, it only takes a few minutes and the flavor difference is huge.
Pin it This salad proved to me that leftovers don't have to feel like an afterthought. Sometimes the best meals come from whatever's hiding in the back of the fridge, waiting for a second chance to shine.
Frequently Asked Questions
- → Can I make this dish vegetarian?
Yes, simply omit the chicken and add chickpeas or crumbled feta cheese for added protein and texture.
- → What type of pasta works best?
Rotini pasta holds the vinaigrette well and adds a pleasant bite, but other short pastas like fusilli or penne can also be used.
- → How do I store leftovers?
Keep the vinaigrette separate from the salad and combine just before serving to maintain freshness and avoid sogginess.
- → Can I use frozen cranberry sauce for the vinaigrette?
Yes, thaw and blend it smooth if needed to ensure the vinaigrette emulsifies properly.
- → What nuts are recommended for garnish?
Toasted pecans or walnuts add a crunchy texture and complement the vinaigrette’s tartness.