Pasta Salad Cranberry Vinaigrette (Printable)

Rotini and chicken tossed with vegetables in a tangy cranberry vinaigrette for a refreshing, easy meal.

# Components:

→ Pasta & Protein

01 - 10 oz rotini pasta
02 - 2 cups cooked chicken breast, diced or shredded (approximately 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 (smooth or chunky)
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

# Method:

01 - Bring a large pot of salted water to a boil and cook rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a large salad bowl, mix the cooled pasta, cooked chicken, cherry tomatoes, cucumber, red bell pepper, red onion, and baby spinach.
03 - Whisk together cranberry sauce, extra-virgin olive oil, apple cider vinegar, honey (if using), Dijon mustard, salt, and black pepper in a small bowl or jar until smooth and emulsified.
04 - Pour the cranberry vinaigrette over the salad and toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning as necessary.
06 - Optionally sprinkle with toasted nuts and fresh parsley before serving.

# Expert Advice:

01 -
  • It's the kind of salad that tastes like someone spent hours on it, but you'll have it ready in less than half an hour.
  • The cranberry vinaigrette is tart and sweet at once, nothing like the heavy dressings that weigh salad down.
  • Leftover chicken and whatever vegetables are in your crisper drawer become something genuinely craveable.
02 -
  • Rinsing the hot pasta under cold water is not optional—it stops the cooking and keeps each strand separate instead of turning into a clump.
  • The vinaigrette will taste shockingly strong when you taste it straight from the bowl, but it softens and becomes balanced once it coats everything.
  • This salad is actually better the next day once the flavors have mingled, so make it ahead if you can and keep the dressing separate until you're ready to serve.
03 -
  • Emulsify your vinaigrette by adding the oil slowly while whisking, just like you're making mayonnaise—this creates a smoother, more cohesive dressing that coats everything evenly.
  • If you're serving this at a potluck or gathering, underdress it slightly so people can add more dressing to their own portions without it becoming soggy.
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