Save to Pinterest Last November, I opened the fridge to find three jars of leftover cranberry sauce staring back at me. Instead of letting them sit until spring, I whisked one into olive oil and vinegar, tossed it with cold pasta and chicken, and discovered something unexpectedly brilliant. The sweet-tart dressing clung to every spiral of rotini, turning leftovers into a meal I actually craved. Now I make extra cranberry sauce on purpose.
I brought this to a potluck once, worried people would find it odd. Instead, someone asked if I catered on the side. The cranberry vinaigrette surprised everyone, coating the pasta in this glossy, jewel-toned sheen that tasted familiar but completely new. By the end of the night, the bowl was scraped clean and I had written the recipe on three napkins.
Ingredients
- Rotini pasta: The spirals catch the vinaigrette beautifully, but penne or fusilli work just as well if thats what you have.
- Cooked chicken breast: Use rotisserie chicken to save time, or swap in turkey, shrimp, or even roasted chickpeas.
- Cherry tomatoes: Halve them so they release a little juice and sweeten the whole salad as it sits.
- Cucumber: English cucumbers are less watery, but regular ones work fine if you scoop out the seeds first.
- Red bell pepper: Adds crunch and a subtle sweetness that balances the vinaigrette.
- Red onion: Chop it fine and rinse under cold water if you want to mellow the bite.
- Baby spinach: Rough chop keeps it from wilting into nothing, and it soaks up the dressing without getting soggy.
- Leftover cranberry sauce: The hero ingredient, whether smooth or chunky, homemade or canned.
- Extra-virgin olive oil: Use something fruity and peppery to stand up to the cranberry.
- Apple cider vinegar: Brightens the dressing and cuts through the sweetness perfectly.
- Dijon mustard: Helps emulsify the vinaigrette and adds a quiet sharpness.
- Toasted pecans or walnuts: Optional, but they add a warm, nutty crunch that makes the salad feel special.
Instructions
- Cook and cool the pasta:
- Boil the rotini in plenty of salted water until just al dente, then drain and rinse under cold water. This stops the cooking and keeps the pasta from turning mushy later.
- Prep the salad base:
- Toss the cooled pasta with chicken, tomatoes, cucumber, bell pepper, onion, and spinach in a large bowl. Make sure everything is evenly distributed so each bite has a little of everything.
- Make the cranberry vinaigrette:
- Whisk together cranberry sauce, olive oil, vinegar, mustard, salt, and pepper until smooth. If your cranberry sauce is very tart, add a touch of honey or maple syrup to balance it out.
- Dress and toss:
- Pour the vinaigrette over the salad and toss gently but thoroughly. The pasta should be glossy and every ingredient lightly coated.
- Taste and adjust:
- Add more salt, pepper, or a squeeze of lemon if it needs brightening.
- Garnish and serve:
- Top with toasted nuts and fresh parsley if you like. Serve right away or chill for an hour to let the flavors meld.
Save to Pinterest One afternoon, my neighbor stopped by while I was tossing this together. She stayed for lunch, ate two bowls, and told me she hadnt realized cranberry sauce could be anything other than a Thanksgiving side. We sat at the kitchen table talking about leftovers and second chances, and I realized this salad had become more than just a quick fix.
How to Store and Serve
This salad keeps well in the fridge for up to two days, though the spinach will soften a bit. Store it in an airtight container, and if you know youll have leftovers, keep the vinaigrette on the side and toss portions as you go. It tastes great cold or at room temperature, so you can pack it for lunch or serve it straight from the counter.
Variations Worth Trying
Swap the chicken for canned tuna or grilled shrimp if you want a lighter protein. Add crumbled goat cheese or feta for creaminess, or toss in dried cranberries and sunflower seeds for extra texture. I once stirred in leftover roasted sweet potato cubes and it turned into a whole new salad, hearty and almost autumnal.
What to Serve Alongside
This pasta salad is filling enough to stand alone, but it pairs beautifully with crusty bread, a simple green salad, or a cup of soup. On warmer days, I serve it with iced tea and sliced melon. For a dinner party, it works as a side next to grilled salmon or roasted pork tenderloin.
- Make the vinaigrette a day ahead and store it in a jar in the fridge.
- Double the recipe if youre feeding a crowd, it disappears faster than you think.
- Try it with whole wheat or chickpea pasta for a heartier, higher-protein version.
Save to Pinterest This salad reminds me that the best recipes often come from necessity, not planning. I hope it becomes one of those meals you make without thinking, the kind that feels like home no matter the season.
Recipe Questions & Answers
- → How do I prepare the cranberry vinaigrette?
Whisk together leftover cranberry sauce with olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until smooth and emulsified.
- → Can I make the salad ahead of time?
Yes, prepare the salad components in advance but keep the vinaigrette separate until ready to toss and serve to maintain freshness.
- → What are good substitutions for chicken?
You can replace chicken with chickpeas or crumbled feta cheese for a satisfying vegetarian option.
- → How can I add extra flavor or texture?
Try adding toasted pecans or walnuts for crunch, or include dried cranberries and goat cheese for additional taste complexities.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or a fruity rosé complements the tart cranberry vinaigrette beautifully.