Pasta Salad Cranberry Vinaigrette (Printable)

Rotini and chicken combine with fresh vegetables and a tangy cranberry dressing for a bright, flavorful dish.

# What You 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

# Directions:

01 - Boil rotini pasta in salted water until al dente, then drain and rinse under cold water to cool.
02 - In a large bowl, mix cooled pasta with chicken, cherry tomatoes, cucumber, red bell pepper, red onion, and spinach.
03 - Whisk together cranberry sauce, olive oil, apple cider vinegar, honey if using, Dijon mustard, salt, and black pepper until emulsified.
04 - Pour vinaigrette over the salad and toss gently to coat evenly.
05 - Taste and adjust seasoning as needed, then sprinkle with toasted nuts and parsley before serving if desired.

# Expert Advice:

01 -
  • It transforms something you might toss out into a dressing that tastes like fall captured in a bowl.
  • One batch easily feeds four people and actually tastes better the next day, making it perfect for meal prep without any fuss.
  • No cream or dairy means you can serve it to almost anyone, and it somehow feels lighter than it is.
02 -
  • Make the pasta slightly firmer than you normally would, since it continues to soften as it sits in the dressing and absorbs liquid.
  • If you prepare this more than a few hours ahead, keep the vinaigrette separate and toss it in just before serving, otherwise everything becomes soggy by dinner time.
  • The salad actually improves after a few hours as the flavors meld, so overnight storage is your friend as long as you haven't added the wet ingredients too early.
03 -
  • If you're out of cranberry sauce, you can approximate it by simmering equal parts cranberries and sugar with a splash of water until they break down, then let it cool before using in the vinaigrette.
  • Warm pasta cools faster and stays fresher if you spread it on a sheet pan for a few minutes before tossing it into the salad bowl.
  • Taste the dressing before you add it to the salad; cranberry sauces vary in tartness, so you might need a little extra honey or vinegar depending on the brand you use.
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