Pasta Salad Cranberry Vinaigrette (Print Version)

A satisfying mix of rotini, chicken, vegetables, and a bright cranberry vinaigrette for freshness.

# 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 - 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 in salted water until al dente per package instructions; drain and rinse under cold water to cool.
02 - In a large bowl, mix cooled pasta, cooked chicken, cherry tomatoes, cucumber, red bell pepper, red onion, and spinach.
03 - Whisk cranberry sauce, olive oil, apple cider vinegar, honey (if using), Dijon mustard, salt, and black pepper until emulsified.
04 - Pour vinaigrette over salad and toss gently to combine evenly.
05 - Taste and modify seasoning as needed.
06 - Optionally sprinkle toasted nuts and chopped parsley on top before serving.

# Expert Advice:

01 -
  • It rescues leftover cranberry sauce and turns it into something exciting instead of letting it sit forgotten in the back of the fridge.
  • The vinaigrette clings to every piece of pasta and makes even plain rotini taste vibrant and alive.
  • You can prep it ahead and toss it together right before serving, which saves you from last-minute kitchen chaos.
  • It works as a main dish or a hearty side, and nobody ever guesses how simple it really is.
02 -
  • Rinsing the pasta under cold water after draining is not optional, because warm pasta will wilt the spinach too much and make the vinaigrette slide off instead of clinging.
  • If your cranberry sauce is very chunky, mash it with a fork before whisking it into the vinaigrette so the texture stays smooth and pourable.
  • Toss the salad gently instead of stirring hard, because the pasta and vegetables can break apart and turn the whole thing into mush.
  • Keep the vinaigrette separate if you are making this ahead, because the pasta will soak it up overnight and you will need to add more before serving.
03 -
  • Taste the vinaigrette before you pour it over the salad, because cranberry sauces vary wildly in sweetness and you might need to adjust the honey or vinegar.
  • If the dressing looks broken or separated, add a tiny splash of warm water and whisk hard until it comes back together into a smooth emulsion.
  • Always rinse diced red onion under cold water for thirty seconds to take away the harsh bite without losing the crunch.
  • Toast your nuts even if you are in a hurry, because the difference between raw and toasted is the difference between good and unforgettable.
Go Back