Pin It I discovered this salad by accident on a Tuesday afternoon when I opened my fridge to find a half-empty container of leftover cranberry sauce from Thanksgiving. Instead of tossing it, I wondered what would happen if I whisked it into a vinaigrette—and that small impulse turned into something I now make constantly, especially when the kitchen feels a little chaotic and I need a meal that comes together quickly.
I brought this to a potluck in September where everyone expected the usual mayo-based pastas, and watching people take seconds while asking for the recipe felt like a small victory. That's when I realized how versatile it really is—you can eat it warm right after tossing, or chill it overnight and it deepens in flavor.
Ingredients
- Rotini pasta (300 g): The twists catch and hold the vinaigrette beautifully, giving every bite that tart cranberry flavor instead of it pooling at the bottom.
- Cooked chicken breast (2 cups, diced or shredded): Use a rotisserie chicken if you're short on time—the meat should be tender and break apart easily when tossed.
- Cherry tomatoes (1 cup, halved): They burst slightly when you mix everything, releasing their juice and creating little pockets of sweetness throughout.
- Cucumber (1 cup, diced): Chop it close to when you're serving to keep it crisp and watery rather than limp.
- Red bell pepper (½ cup, diced): This adds a subtle pepper note that balances the tartness without overwhelming it.
- Red onion (¼ cup, finely chopped): The thin slices mellow slightly when they sit in the vinaigrette, losing their sharp bite.
- Baby spinach (2 cups, roughly chopped): It wilts just enough from the warm pasta to soften, but stays bright and tender.
- Cranberry sauce (⅓ cup): This is the star—whether it's smooth or chunky doesn't matter, but it should be tart enough to make you pause.
- Extra-virgin olive oil (3 tbsp): Quality matters here because it's the body of the dressing and you'll taste every drop.
- Apple cider vinegar (2 tbsp): It echoes the tartness of the cranberries and keeps everything bright instead of heavy.
- Honey or maple syrup (1 tbsp, optional): Add this only if your cranberry sauce makes you wince—a teaspoon of sweetness smooths everything out.
- Dijon mustard (1 tsp): It acts as an emulsifier and adds a gentle sharpness that rounds out the flavor profile.
- Salt and black pepper (½ tsp and ¼ tsp): Taste as you go because the pasta, chicken, and vegetables already carry seasoning.
- Toasted pecans or walnuts (¼ cup, chopped, optional): The nuttiness plays against the tartness in a way that feels intentional rather than random.
- Fresh parsley (2 tbsp, chopped, optional): A small handful scattered on top right before serving keeps things looking fresh and adds a grassy note.
Instructions
- Cook the pasta until it's just tender:
- Bring a large pot of salted water to a rolling boil, add the rotini, and stir occasionally so nothing sticks to the bottom. When you can bite through it easily but it still has a slight resistance, drain it and rinse it under cold water until the steam stops rising—this stops the cooking and keeps it from turning to mush.
- Build the salad base:
- Toss the cooled pasta together with the chicken, tomatoes, cucumber, bell pepper, onion, and spinach in a large bowl, stirring gently so nothing gets bruised. The vegetables should be distributed evenly, and the spinach will start to soften from the warmth of the pasta.
- Whisk the vinaigrette until it comes together:
- Combine the cranberry sauce, olive oil, apple cider vinegar, honey if you're using it, mustard, salt, and pepper in a separate bowl or mason jar. Whisk or shake it until the oil and cranberry sauce look emulsified and smooth rather than separated—it should coat the back of a spoon.
- Dress the salad and taste as you go:
- Pour the vinaigrette over the salad and toss gently but thoroughly so every piece gets coated. Take a bite and adjust the seasoning—add more salt if it needs punch, or a splash more vinegar if the cranberry sauce was sweeter than expected.
- Finish with garnishes if you're using them:
- Scatter the toasted nuts and fresh parsley over the top right before serving, so they stay crunchy and don't soften into the dressing.
Pin It One Friday I brought this to work and my coworker who usually brought the same sad desk lunch every day tried a bite and spent the next hour asking questions about ingredients and technique. That moment made me realize this salad isn't just convenient—it's genuinely delicious in a way that makes people curious.
Why the Cranberry Vinaigrette Works
The cranberry sauce does something clever here that you don't get from a standard vinaigrette. It's already slightly acidic and naturally sweet, so when you combine it with olive oil and vinegar, it creates layers of flavor that feel more complex than the sum of the parts. The mustard ties everything together and keeps the oil and vinegar from separating, which would happen if you just used straight acid.
Make It Your Own
This salad is flexible enough to shift with what you have on hand. I've made it with shredded turkey instead of chicken after Thanksgiving, added chickpeas when I wanted something more filling, and once topped it with crumbled goat cheese when I felt like pushing it toward something richer. The cranberry base holds everything together no matter what you swap in.
Serving and Storage Tips
Eat this salad while the pasta still has warmth if you're eating it the day you make it—the temperature brings out the flavors in a way cold salad doesn't. If you're packing it for lunch the next day, pack the vinaigrette separately in a small container and toss everything together right before eating. For a dinner party, you can prep all the vegetables and cook the pasta hours ahead, then assemble and dress just before guests arrive.
- The spinach will soften slightly after a few hours, which isn't a flaw—it just means it tastes more integrated into the whole dish.
- If you're serving this to guests, a crisp Sauvignon Blanc or light rosé beside it brings out the tartness without competing.
- Leftovers stay good in the fridge for about a day, but the pasta gets softer and absorbs more of the dressing, so plan accordingly.
Pin It This salad has quietly become the recipe people ask me for more than any other, which surprises me because it's so straightforward. There's something about how a handful of leftover cranberry sauce can turn into something people actually crave that feels like a small kitchen magic.
Recipe Questions & Answers
- → Can I use gluten-free pasta instead?
Yes, gluten-free rotini can be used to make this dish suitable for gluten-sensitive diets without affecting the texture significantly.
- → How should the vinaigrette be stored if made ahead?
Keep the cranberry vinaigrette refrigerated in a sealed container and toss it with the salad just before serving for best freshness.
- → What nuts work best as garnishes?
Toasted pecans or walnuts add a delightful crunch and complement the sweet-tart vinaigrette well.
- → Can I substitute chicken for a vegetarian option?
Omitting chicken and adding chickpeas or crumbled feta cheese offers a hearty vegetarian version of this salad.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or a fruity rosé enhances the tanginess of the cranberry vinaigrette and balances the flavors.
- → Is it necessary to rinse the pasta after cooking?
Rinsing the pasta in cold water cools it quickly and prevents clumping, ensuring a fresh texture in the salad.