Cranberry Pasta Salad

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I’ve always loved a good pasta salad, but this Cranberry Pasta Salad holds a special place on my table—especially around the holidays. It’s a dish that bridges savory and sweet in the most delicious way, with chewy dried cranberries, tender chicken, crunchy celery, toasted pecans, and a creamy, tangy poppy seed dressing coating every bite of farfalle pasta. It’s satisfying without being heavy and feels festive without trying too hard.

What I love most is its versatility. I make it for everything—from meal prep lunches to potlucks and even as a side at Thanksgiving when I want something unexpected. The textures are lively, and the flavor balance is just right: sweet, tangy, creamy, and crunchy all at once. And honestly, it’s beautiful to look at too, with those deep red cranberries popping against the green herbs and golden pasta.

Why You’ll Love This Cranberry Pasta Salad

This salad is a perfect mix of indulgence and freshness. The dried cranberries add natural sweetness, while the celery and pecans give it that satisfying crunch. Chicken makes it protein-rich and filling enough to serve as a main dish, and the poppy seed dressing ties everything together with a creamy, zesty finish. It’s easy to make ahead and travels well, so it’s great for picnics, parties, or meal prep. Plus, it’s always a conversation starter!

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What Kind of Pasta Should I Use?

For this recipe, I go with bowtie (farfalle) pasta. It holds the dressing beautifully in its ridges and adds a playful look to the dish. But if you don’t have bowties on hand, rotini, penne, or even shells will work well too. The key is choosing a pasta shape that has enough surface area to cling to all the creamy goodness.

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Options for Substitutions

There are plenty of ways to make this salad your own:

• No chicken? Try shredded rotisserie turkey, canned tuna, or chickpeas for a vegetarian option.
• Nut allergies? Skip the pecans or replace them with sunflower seeds or pumpkin seeds.
• No poppy seed dressing? A mix of Greek yogurt, honey, apple cider vinegar, and a bit of Dijon mustard makes a great homemade version.
• Don’t like cranberries? Chopped dried apricots or golden raisins can be a delicious swap.

This is one of those recipes that welcomes creativity—use what you have and tailor it to your taste.

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Ingredients for This Cranberry Pasta Salad

• Farfalle Pasta (Bowtie): Provides the perfect base with great texture and visual appeal.
• Cooked Chicken Breast: Adds protein and makes the salad hearty enough for a main dish.
• Dried Cranberries: Sweet and slightly tart, they balance the savory elements beautifully.
• Chopped Celery: Brings crunch and a fresh, clean bite.
• Toasted Pecans: Add nutty flavor and crisp texture. Toasting them enhances their richness.
• Chopped Fresh Parsley: Offers color and a pop of herbal freshness.
• Green Onions: Mild onion flavor that blends perfectly without overpowering the dish.
• Poppy Seed Dressing: Creamy and tangy, it ties everything together with a sweet zing.

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente, following package instructions. Drain and rinse under cold water to stop the cooking and cool it down.

Step 2: Prepare the Chicken

Use pre-cooked chicken breast or cook your own by boiling or baking. Shred or cube it into bite-sized pieces. You’ll need about 2 cups.

Step 3: Chop the Veggies and Nuts

Dice celery into small, uniform pieces. Chop green onions and parsley. Toast pecans in a dry skillet over medium heat for 3–5 minutes, then chop them coarsely.

Step 4: Mix the Dressing

If using store-bought poppy seed dressing, measure out the required amount. If making homemade, combine 1/2 cup Greek yogurt, 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1/2 teaspoon Dijon mustard, and 1 teaspoon poppy seeds.

Step 5: Assemble the Salad

In a large mixing bowl, combine the cooled pasta, shredded chicken, chopped celery, green onions, parsley, cranberries, and pecans. Pour the dressing over the top.

Step 6: Toss and Chill

Gently toss everything together until well-coated in dressing. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

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How Long to Prepare the Cranberry Pasta Salad

Prep Time: Most of the work in this recipe is in the chopping and boiling. It takes about 10 minutes to cook the pasta, 10 more minutes to chop the veggies, and about 5 more to combine everything. If you’re using leftover or rotisserie chicken, that saves even more time.

Chilling Time: While you can eat the salad right away, chilling it for 30 minutes to 1 hour allows the flavors to fully develop. If you’re making it ahead, it can be stored in the fridge for up to 3 days.

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Tips for Perfect Cranberry Pasta Salad

• Cook pasta to al dente so it holds up in the salad.
• Use fresh celery and green onions for maximum crunch and flavor.
• Toast the pecans—it makes a big difference in taste.
• Chill the salad before serving for best flavor blending.
• Add dressing gradually; you can always add more but can’t take it out.

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Watch Out for These Mistakes While Cooking

• Overcooking pasta: It will become mushy and absorb too much dressing.
• Not cooling the pasta: Hot pasta can wilt the veggies and make the salad soggy.
• Using too much dressing: It can overpower the delicate balance of flavors.
• Skipping the chill time: The salad tastes better once it’s had time to marinate.
• Forgetting to season: A pinch of salt and pepper can bring everything together.

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What to Serve With Cranberry Pasta Salad?

1. Grilled Chicken Skewers

A light and smoky protein to serve alongside.

2. Garlic Breadsticks

Add a warm and savory side to balance the coolness of the salad.

3. Fresh Fruit Platter

The refreshing and juicy fruit pairs well with the salad’s tang.

4. Tomato Basil Soup

The creamy soup makes a great companion for a light pasta salad.

5. Sparkling Lemonade or Iced Tea

These drinks provide a refreshing contrast and complete the meal.

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Storage Instructions

Refrigerator: Store the salad in an airtight container in the fridge. It will stay fresh for up to 3 days. If it dries out slightly, just stir in a little more dressing before serving.

Make-Ahead Tip: You can prep all ingredients ahead of time and store them separately. Mix and dress just before serving to preserve texture and freshness.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 410
• Protein: 24g
• Carbohydrates: 34g
• Sugars: 10g
• Fiber: 3g
• Fat: 21g
• Saturated Fat: 3g
• Cholesterol: 50mg
• Sodium: 280mg

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Frequently Asked Questions

What kind of chicken works best?

Shredded rotisserie chicken or any cooked, chopped chicken breast works great. It should be tender but not overly seasoned.

Can I make this vegetarian?

Absolutely! Just skip the chicken or replace it with chickpeas or tofu.

Can I use a different pasta?

Yes, any short pasta like rotini, penne, or shells will work.

How far in advance can I make it?

It’s best within 1–2 days of making. Store covered in the fridge.

Can I freeze this salad?

Not recommended. The texture of pasta and celery changes too much after freezing.

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Conclusion

Cranberry Pasta Salad is the kind of recipe that checks every box: quick, flavorful, balanced, and beautiful on the plate. Whether you’re bringing it to a picnic or prepping it for weekday lunches, it always delivers. With just the right mix of creamy, sweet, savory, and crunchy, it’s a dish that keeps people coming back for seconds—and asking for the recipe.

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