Pasta Salad with Cranberry Vinaigrette (Printable version)

A colorful blend of pasta, chicken, and fresh vegetables dressed in a tangy cranberry vinaigrette.

# Ingredient List:

→ Pasta & Protein

01 - 10 ounces 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 tablespoons extra-virgin olive oil
10 - 2 tablespoons apple cider vinegar
11 - 1 tablespoon honey or maple syrup (optional)
12 - 1 teaspoon Dijon mustard
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper

→ Garnishes (optional)

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

# How-To Steps:

01 - Boil rotini in salted water following package directions until al dente. Drain and rinse under cold running water to cool.
02 - In a large bowl, mix cooled pasta, cooked chicken, cherry tomatoes, cucumber, bell pepper, red onion, and spinach.
03 - Whisk together cranberry sauce, olive oil, apple cider vinegar, honey if using, Dijon mustard, salt, and pepper in a separate bowl until smooth and emulsified.
04 - Pour vinaigrette over salad mixture and toss gently to coat evenly.
05 - Taste and add more salt or pepper if desired.
06 - Sprinkle toasted nuts and chopped parsley on top before serving, if preferred.

# Expert Advice:

01 -
  • It transforms cranberry sauce you forgot about into something guests will ask for the recipe of.
  • The tartness keeps everything light and refreshing, so it doesn't feel heavy even when it's a main dish.
02 -
  • If you make this more than a few hours ahead, keep the vinaigrette separate and dress it right before serving, or the pasta will absorb all the moisture and turn dry.
  • The spinach wilts slightly as it sits with the warm pasta, which is exactly what should happen—it softens without becoming mushy.
03 -
  • Make the vinaigrette at least 30 minutes before serving so the flavors have time to get to know each other, and taste it again before adding to the salad—you might want to adjust the balance.
  • Toast your own nuts in a dry skillet over medium heat for three to four minutes, shaking the pan occasionally; they'll smell incredible and taste so much fresher than store-bought.
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