Pasta Salad Cranberry Vinaigrette (Print-Friendly)

A fresh pasta dish featuring chicken, veggies, and tangy cranberry dressing for a quick, satisfying lunch.

# What You'll Need:

→ Pasta & Protein

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

→ 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 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 - ½ tsp salt
14 - ¼ tsp black pepper

→ Garnishes (optional)

15 - ¼ cup toasted pecans or walnuts, chopped
16 - 2 tbsp fresh parsley, chopped

# How To Make It:

01 - Boil rotini pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, mix cooled pasta with 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 and emulsified.
04 - Pour vinaigrette over salad and toss gently to combine evenly.
05 - Taste and adjust seasoning if necessary.
06 - Sprinkle toasted nuts and fresh parsley over salad before serving, if desired.

# Expert Advice:

01 -
  • It rescues leftover cranberry sauce from the back of the fridge and gives it a second, more exciting life.
  • The vinaigrette is naturally sweet and tangy without needing much fussing or measuring.
  • Everything comes together in about half an hour, and it tastes even better the next day.
  • You can swap the protein, add cheese, or load it with whatever vegetables need using up.
02 -
  • Rinse the cooked pasta thoroughly under cold water or it will absorb all the vinaigrette and turn gummy.
  • Whisk the cranberry sauce until completely smooth, otherwise youll have chunks that dont blend into the dressing.
  • If making ahead, keep the vinaigrette separate and toss just before serving so the spinach stays crisp.
03 -
  • Toast the nuts in a dry skillet for just a few minutes until fragrant, it makes them taste richer and crunchier.
  • Use a jar with a tight lid to shake the vinaigrette instead of whisking, it emulsifies faster and saves a dish.
  • If your cranberry sauce is too thick, thin it with a tablespoon of water or extra vinegar before mixing.
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