Save I threw this together on a humid July afternoon when the oven felt like a punishment and the fridge was full of odds and ends. There was leftover rotini from the night before, some cranberry sauce I'd tucked away after Thanksgiving, and a rotisserie chicken I'd grabbed on autopilot. I wasn't aiming for anything special, just something cold and filling that wouldn't heat up the kitchen. The cranberry sauce caught my eye, and I thought, why not turn it into a dressing? It worked better than I expected.
I brought this to a potluck once, mostly because I'd run out of time to make anything more involved. A friend who usually skips pasta salads came back for seconds and asked if I'd used pomegranate in the dressing. When I told her it was cranberry sauce, she laughed and said it tasted like something from a cafe. That small compliment stuck with me, probably more than it should have. Now I make it whenever I need something that looks like effort but doesn't actually require any.
Ingredients
- Rotini pasta: The spirals catch the vinaigrette in every crevice, which is exactly what you want here, and they hold their shape even after sitting in the fridge overnight.
- Cooked chicken breast: I usually use leftovers or a store-bought rotisserie chicken because this recipe is about speed, not showmanship, and both work beautifully.
- Cherry tomatoes: Halving them releases just enough juice to mingle with the dressing without making the salad soggy, and their sweetness balances the tang.
- Cucumber: I like English cucumbers for this because they have fewer seeds and stay crisp longer, but any cucumber will do if you scoop out the watery center.
- Red bell pepper: It adds a gentle crunch and a pop of color that makes the whole bowl look more alive.
- Red onion: A little goes a long way, so chop it fine and rinse it under cold water if you're sensitive to the bite.
- Baby spinach: I tear it roughly so it doesn't wilt into nothing, and it gives the salad a leafy freshness that lightens the whole thing.
- Leftover cranberry sauce: This is the heart of the vinaigrette, and it doesn't matter if it's smooth or chunky, homemade or canned, it all whisks into something silky.
- Extra-virgin olive oil: Use something you'd actually want to taste on its own, because it carries the cranberry flavor and ties everything together.
- Apple cider vinegar: It sharpens the cranberry sweetness just enough to keep the dressing from feeling heavy or cloying.
- Dijon mustard: A teaspoon is all you need to emulsify the vinaigrette and add a subtle warmth that rounds out the tartness.
- Toasted pecans or walnuts: I toast them in a dry skillet for a few minutes until they smell nutty, and they add a richness that makes the salad feel more complete.
Instructions
- Cook and cool the pasta:
- Boil the rotini in salted water until it has just a little bite left, then drain it and rinse it under cold water to stop the cooking. This keeps it from turning mushy later and helps the dressing cling instead of soaking in.
- Combine the salad base:
- Toss the cooled pasta with the chicken, tomatoes, cucumber, bell pepper, onion, and spinach in a large bowl. Don't be shy about mixing it thoroughly so everything gets evenly distributed.
- Whisk the cranberry vinaigrette:
- In a separate bowl or jar, whisk the cranberry sauce with the olive oil, vinegar, mustard, and seasonings until it looks smooth and creamy. If your cranberry sauce is very tart, add a drizzle of honey to balance it out.
- Dress the salad:
- Pour the vinaigrette over the pasta mixture and toss gently with your hands or two spoons until every piece is lightly coated. Taste it and adjust the salt or vinegar if needed.
- Garnish and serve:
- Scatter the toasted nuts and chopped parsley over the top just before serving. If you're making this ahead, keep the nuts separate so they stay crunchy.
Save One evening, I made this for myself after a long shift and ate it straight from the bowl while standing at the counter. The kitchen was quiet, the vinaigrette was cold and sharp, and I remember thinking this was exactly what I needed, something bright and uncomplicated that didn't demand anything from me. It's become the salad I turn to when I want something that feels like care without the performance of it.
Make It Your Own
If you don't have chicken, swap in chickpeas or white beans for a vegetarian version that's just as filling. I've also added crumbled goat cheese when I had some lying around, and it melted slightly into the warm pasta, creating little pockets of creaminess. Dried cranberries or pomegranate seeds make it feel more festive if you're serving it at a holiday table. Sometimes I'll toss in arugula instead of spinach for a peppery bite, or add thinly sliced celery for extra crunch. The recipe is forgiving, so trust what you have on hand.
Storage and Leftovers
This salad keeps well in the fridge for up to two days, but the spinach will soften and the vinaigrette will soak into the pasta, so it's best eaten within the first day. If you're planning to make it ahead, store the vinaigrette separately in a jar and toss it with the salad just before serving. The nuts should also be added at the last minute, or they'll lose their crunch. I like to pack individual portions in glass containers for easy lunches, and sometimes I'll add a handful of fresh greens on top to keep things lively.
Serving Suggestions
This salad works well on its own as a light main dish, but it also pairs beautifully with grilled fish or a simple roasted vegetable platter. I've served it alongside cornbread at summer cookouts, and it holds its own next to heavier dishes without feeling out of place. A crisp Sauvignon Blanc or a fruity rosé complements the tartness of the cranberry vinaigrette, though I've also enjoyed it with sparkling water and a wedge of lemon when I wanted something lighter.
- Serve it in a large shallow bowl so the colors show through and people can see what they're getting into.
- If you're bringing this to a gathering, transport the vinaigrette in a small jar and toss it tableside for the freshest presentation.
- Leftover vinaigrette makes a fantastic dressing for roasted carrots or a simple green salad the next day.
Save This is the kind of salad that surprises people because it doesn't announce itself, it just quietly does its job and leaves everyone reaching for more. I hope it becomes one of those recipes you turn to when you need something easy and honest, the kind that fills you up without weighing you down.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, feel free to substitute rotini with fusilli, penne, or any short pasta to hold the vinaigrette well.
- → Is it possible to make this dish vegetarian?
Omit the chicken and add chickpeas or crumbled feta cheese for a satisfying vegetarian option.
- → How should I store leftovers?
Keep the vinaigrette separate from the salad and combine before serving to maintain freshness and crispness.
- → Can I prepare the vinaigrette ahead of time?
Yes, the cranberry vinaigrette can be whisked and refrigerated up to a day in advance for convenience.
- → What nuts work best as garnishes?
Toasted pecans or walnuts add a nice crunch and complement the tart dressing well, but you can use your preferred nuts.
- → Are there gluten-free options for this dish?
Use certified gluten-free pasta to make the salad gluten-free while maintaining texture and flavor.