Tangy cranberry dressing coats rotini, chicken, and fresh vegetables for a bright, satisfying dish.
# What You'll Need:
→ Pasta & Protein
01 - 10 oz rotini pasta
02 - 2 cups cooked chicken breast, diced or shredded (approximately 9 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
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Add rotini and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a large salad bowl, mix cooled pasta, cooked chicken, cherry tomatoes, cucumber, red bell pepper, red onion, and baby spinach.
03 - Whisk together cranberry sauce, olive oil, apple cider vinegar, honey (if using), Dijon mustard, salt, and black pepper until emulsified and smooth.
04 - Pour vinaigrette over salad ingredients and toss gently to coat evenly.
05 - Taste and adjust seasoning if necessary. Optionally sprinkle toasted nuts and chopped parsley before serving.
