Pasta Salad Cranberry Vinaigrette (Printable)

Tangy pasta with cranberry vinaigrette, chicken, and fresh vegetables for a bright, satisfying dish.

# What You'll Need:

→ Pasta & Protein

01 - 10 ounces rotini pasta
02 - 2 cups cooked chicken breast, diced or shredded (approximately 8.8 ounces)

→ 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 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 Make It:

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, cooked chicken, cherry tomatoes, cucumber, bell pepper, red onion, and spinach.
03 - Whisk together cranberry sauce, olive oil, apple cider vinegar, honey (if used), Dijon mustard, salt, and pepper until smooth.
04 - Pour vinaigrette over salad and toss gently to coat evenly.
05 - Taste and modify seasoning as desired.
06 - Sprinkle toasted nuts and chopped parsley on top before serving, if preferred.

# Expert Tips:

01 -
  • It rescues that cranberry sauce sitting in the back of your fridge and turns it into something bright and unexpected.
  • You can pull it together in half an hour without turning on the oven, which makes it perfect for those days when cooking feels like too much.
  • The sweet-tart vinaigrette clings to every twist of pasta and makes even the simplest vegetables taste intentional.
  • It holds up well in the fridge, so you can make it ahead and actually enjoy your own gathering instead of scrambling at the last minute.
02 -
  • Rinse the pasta under cold water right after draining or it will clump together and absorb too much dressing before you even toss it.
  • If the cranberry sauce is too thick to whisk, warm it gently in the microwave for a few seconds to loosen it up.
  • Add the vinaigrette just before serving if you're making this ahead, otherwise the pasta will drink it all up and you'll be left with a dry salad.
  • Taste the dressing on its own first because cranberry sauces vary wildly in sweetness, and you might need to adjust the vinegar or honey to get the balance right.
03 -
  • Toast the nuts in a dry skillet over medium heat and keep them moving so they don't burn, the smell will tell you when they're ready.
  • If you're using canned cranberry sauce, whisk it a little longer to break down any jellied texture and help it emulsify smoothly.
  • Toss the salad with your hands instead of a spoon so you can feel when everything is evenly coated without overdoing it.
  • Reserve a few tablespoons of vinaigrette to drizzle over the top just before serving, it makes the salad look glossy and freshly dressed.
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