Pasta Salad Cranberry Vinaigrette (Printable)

Rotini, tender chicken, crisp veggies dressed in tangy cranberry vinaigrette with a nutty finish.

# What You'll Need:

→ Pasta & Protein

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

→ 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 - Boil rotini in salted water following package instructions until al dente. Drain and rinse under cold water to cool.
02 - Place cooled pasta, chicken, cherry tomatoes, cucumber, bell pepper, red onion, and spinach in a large bowl.
03 - Whisk together cranberry sauce, olive oil, apple cider vinegar, honey (if using), Dijon mustard, salt, and pepper until smooth and emulsified.
04 - Pour vinaigrette over salad ingredients and gently toss to coat evenly.
05 - Taste and modify seasoning as necessary.
06 - Sprinkle toasted nuts and chopped parsley on top before serving, if desired.

# Expert Suggestions:

01 -
  • It rescues leftover cranberry sauce from the back of the fridge and turns it into something you'll crave.
  • The vinaigrette clings to every curve of the rotini, delivering flavor in every bite without feeling heavy.
  • You can prep it ahead and let the flavors marry overnight, making busy weeknights feel effortless.
  • It works warm, cold, or room temperature, so you're not stuck reheating or racing against time.
02 -
  • Rinse the pasta in cold water immediately after draining or it will stick together in a clump that's impossible to separate without tearing the vegetables.
  • If you're making this ahead, keep the vinaigrette separate and toss it in just before serving so the spinach doesn't wilt into mush.
  • Toast the nuts in a dry pan over medium heat for three to four minutes, shaking often, or they'll burn in seconds and taste bitter.
03 -
  • Whisk the vinaigrette in a jar with a tight lid and shake it hard for thirty seconds, it emulsifies better than whisking by hand and you can store it in the same container.
  • If your cranberry sauce is chunky, blend it with the other vinaigrette ingredients in a small blender or food processor for a silky smooth dressing that coats every bite.
  • Taste the salad after tossing and add a pinch of salt or a squeeze of lemon if it feels flat, small adjustments make a huge difference.
Go Back