Pasta Salad Cranberry Vinaigrette (Printable)

Rotini, chicken, and fresh vegetables tossed in a tangy cranberry vinaigrette for a vibrant meal.

# Ingredient list:

→ Pasta & Protein

01 - 10 oz rotini pasta
02 - 2 cups cooked chicken breast, diced or shredded (approx. 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
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 according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, mix cooled pasta, 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 bowl or jar until emulsified.
04 - Pour cranberry vinaigrette over salad ingredients and toss gently to coat evenly.
05 - Adjust salt and pepper to taste. Sprinkle with toasted nuts and chopped parsley before serving, if desired.

# Expert Suggestions:

01 -
  • It breathes new life into leftover cranberry sauce in a way that feels genius, not desperate.
  • The vinaigrette clings to every piece of pasta and vegetable without pooling at the bottom of the bowl.
  • Its colorful, crunchy, and filling enough to eat as a full meal without feeling heavy.
02 -
  • Rinse the pasta under cold water after draining, or it will clump together and absorb too much vinaigrette before you even toss it.
  • Dont skip the mustard in the vinaigrette, it holds everything together and keeps the oil from separating.
  • If youre making this ahead, store the vinaigrette separately and toss it with the salad right before serving so the greens stay crisp.
03 -
  • If the vinaigrette thickens in the fridge, whisk in a teaspoon of warm water to loosen it up before tossing.
  • For a gluten-free version, use certified gluten-free pasta and double-check your mustard and cranberry sauce labels.
  • Leftover salad tastes even better the next day once the flavors have had time to meld together.
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