Pasta Salad Cranberry Vinaigrette (Print Version)

A refreshing pasta dish with tender chicken, crisp veggies, and a tangy cranberry vinaigrette dressing.

# What You'll Need:

→ Pasta & Protein

01 - 10 oz rotini pasta
02 - 2 cups cooked chicken breast, diced or shredded (approx. 0.55 lb)

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - ½ cup red bell pepper, diced
06 - ¼ cup red onion, finely chopped
07 - 2 cups baby spinach, roughly chopped

→ Cranberry Vinaigrette

08 - ⅓ cup leftover cranberry sauce (smooth or chunky)
09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp apple cider vinegar
11 - 1 tbsp honey or maple syrup (optional)
12 - 1 tsp Dijon mustard
13 - ½ tsp salt
14 - ¼ tsp black pepper

→ Garnishes (optional)

15 - ¼ cup toasted pecans or walnuts, chopped
16 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a large salad bowl, mix together cooled pasta, cooked chicken, cherry tomatoes, cucumber, red bell pepper, red onion, and baby spinach.
03 - In a separate bowl or jar, whisk cranberry sauce, olive oil, apple cider vinegar, honey (if using), Dijon mustard, salt, and black pepper until smooth and emulsified.
04 - Pour cranberry vinaigrette over salad ingredients and toss gently to coat evenly.
05 - Taste and adjust seasoning if desired. Sprinkle toasted nuts and fresh parsley over salad before serving, if preferred.

# Additional Tips::

01 -
  • It turns leftover cranberry sauce into a vibrant, tangy dressing that tastes nothing like Thanksgiving.
  • Everything comes together in about thirty minutes, no oven required.
  • The vinaigrette clings to every piece of pasta, giving each bite a sweet-tart punch.
  • You can prep it ahead and pack it for lunch without it getting soggy or sad.
02 -
  • Rinse the pasta completely after draining, warm pasta will wilt the spinach and turn the salad limp.
  • Whisk the cranberry sauce until it breaks down and blends smoothly, lumps will stick to the whisk instead of coating the salad.
  • Taste the vinaigrette before adding honey, some cranberry sauces are already sweet enough and more sugar will make it cloying.
  • If making ahead, store the dressing separately and toss just before serving so the vegetables stay crisp.
03 -
  • Use a jar with a tight lid to shake the vinaigrette instead of whisking, it emulsifies faster and saves you a dirty bowl.
  • Add a pinch of smoked paprika to the dressing for a subtle warmth that makes the whole salad feel more complex.
  • If your cranberry sauce is too thick, thin it with a teaspoon of warm water before whisking so it coats the pasta evenly.
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