Pasta Salad Cranberry Vinaigrette (Printable)

Tangy cranberry vinaigrette coats pasta, chicken, and crisp vegetables for a refreshing meal.

# What You'll Need:

→ Pasta & Protein

01 - 10 oz rotini pasta
02 - 2 cups cooked chicken breast, diced or shredded (approximately 8.8 oz)

→ 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

# Directions:

01 - Boil rotini pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, mix cooled pasta with cooked chicken, cherry tomatoes, cucumber, red bell pepper, red onion, and baby spinach.
03 - Whisk cranberry sauce, olive oil, apple cider vinegar, honey (if using), Dijon mustard, salt, and black pepper in a separate bowl until emulsified.
04 - Pour vinaigrette over salad mixture and toss gently to ensure even coating.
05 - Adjust seasoning as needed.
06 - Sprinkle toasted nuts and fresh parsley over the salad before serving, if desired.

# Expert Tips:

01 -
  • It turns leftover cranberry sauce into something you'll actually crave instead of forcing yourself to finish.
  • The vinaigrette clings to every piece of pasta and vegetable, so each bite tastes bright and balanced.
  • You can prep it ahead and it actually gets better as the flavors soak in overnight.
02 -
  • Rinsing the pasta in cold water is essential or it will turn gummy and soak up too much dressing.
  • If you dress the salad too far in advance, the spinach will wilt and the vegetables will release water, so add the vinaigrette closer to serving time.
  • Whisk the vinaigrette thoroughly because cranberry sauce can be stubborn and leave clumps if you rush it.
03 -
  • Taste your cranberry sauce before making the vinaigrette so you know whether to add honey or skip it entirely.
  • Use a jar with a tight lid to shake the vinaigrette instead of whisking, it emulsifies faster and saves you a bowl to wash.
  • If the salad tastes flat after mixing, a pinch of salt and a squeeze of lemon juice will wake it right up.
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