Pasta Salad with Cranberry Vinaigrette (Printable format)

Vibrant pasta tossed with chicken, crisp vegetables, and tangy cranberry vinaigrette for a refreshing flavor twist.

# List of ingredients:

→ Pasta & Protein

01 - 10 ounces rotini pasta
02 - 2 cups cooked chicken breast, diced or shredded (approx. 9 ounces)

→ 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 tablespoons extra-virgin olive oil
10 - 2 tablespoons apple cider vinegar
11 - 1 tablespoon honey or maple syrup (optional)
12 - 1 teaspoon Dijon mustard
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper

→ Garnishes (optional)

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

# How to make it:

01 - Boil rotini pasta in a large pot of salted water according to package instructions until al dente. Drain and immediately rinse under cold water to stop cooking and cool.
02 - In a large bowl, mix cooled pasta, cooked chicken, cherry tomatoes, cucumber, red bell pepper, red onion, and baby spinach until evenly distributed.
03 - Whisk together cranberry sauce, olive oil, apple cider vinegar, honey (if using), Dijon mustard, salt, and black pepper until the mixture is smooth and emulsified.
04 - Pour the vinaigrette over the salad ingredients and toss gently to coat all components evenly.
05 - Taste and adjust salt or pepper as needed to balance flavors.
06 - Optionally, sprinkle toasted nuts and chopped parsley on top before serving.

# Expert Suggestions:

01 -
  • It rescues leftover cranberry sauce into something you'll actually crave.
  • Packed with protein and vegetables, it satisfies without weighing you down.
  • The tangy vinaigrette works magic on whatever vegetables you have lingering in your crisper drawer.
02 -
  • Don't skip rinsing the pasta under cold water—this stops the cooking and prevents mushiness later.
  • If you're making this ahead, keep the dressing separate and dress it just before serving; otherwise the pasta absorbs everything and the spinach wilts into an unappetizing mess.
  • The spinach will soften from the warm pasta and warm dressing, which is actually the point—it becomes tender and flavored rather than raw and earthy.
03 -
  • Toast your own nuts in a dry skillet for two minutes—they'll taste infinitely fresher than pre-toasted.
  • Don't skip the Dijon mustard; it's the secret that makes the dressing taste balanced and prevents it from feeling one-dimensional.
  • If your cranberry sauce is homemade and very thick, thin it slightly with warm water before whisking into the dressing.
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