Pasta Salad Cranberry Vinaigrette (Printable)

Delightful mix of pasta, chicken, fresh vegetables, and tangy cranberry dressing for a light and tasty dish.

# What You'll 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 - 1/2 cup red bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 2 cups baby spinach, roughly chopped

→ Cranberry Vinaigrette

08 - 1/3 cup leftover cranberry sauce
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 - 1/2 tsp salt
14 - 1/4 tsp black pepper

→ Garnishes (optional)

15 - 1/4 cup toasted pecans or walnuts, chopped
16 - 2 tbsp fresh parsley, chopped

# How To Make It:

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

# Expert Advice:

01 -
  • It transforms holiday leftovers into something completely different and crave-worthy.
  • The whole salad comes together in 30 minutes, and it actually tastes better the next day.
  • The cranberry vinaigrette is naturally sweet and tangy without any heavy dairy holding it back.
02 -
  • If you make this ahead, keep the vinaigrette separate and dress it just before serving—otherwise the pasta soaks up all the liquid and turns dense by the next morning.
  • Toast your own nuts instead of buying them pre-toasted; they taste more alive and the warmth releases their oils in a way that matters.
  • The cranberry sauce needs to be at room temperature when you whisk it, or the olive oil won't blend in smoothly and you'll end up with little separated pools.
03 -
  • Whisk the vinaigrette in a mason jar so you can taste it as you go and adjust the balance—a tiny bit of extra honey or vinegar can shift the whole thing from flat to bright.
  • Chop your vegetables just before assembly so they stay crisp and don't release water that dilutes the dressing.
  • If you're worried the salad seems too heavy, add an extra handful of spinach instead of more pasta—it bulks up the salad without making it feel starchy.
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