Description
This cranberry pasta salad is a creamy, tangy, and sweet twist on traditional pasta salads. Perfect for potlucks, lunch, or meal prep, it blends chewy dried cranberries, crunchy nuts, crisp veggies, and a luscious dressing for a refreshing and balanced dish. Enjoy it chilled with grilled meats or on its own. A must-have for your salad rotation!
Ingredients
2 cups rotini pasta
1 cup dried cranberries
1 cup chopped celery
1/2 cup sliced green onions
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon honey or maple syrup
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped pecans or walnuts
Instructions
1. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and rinse with cold water to cool.
2. In a medium bowl, whisk together mayonnaise, Greek yogurt, honey or maple syrup, apple cider vinegar, salt, and pepper until smooth.
3. In a large bowl, combine cooled pasta, dried cranberries, celery, green onions, and nuts.
4. Pour dressing over salad and toss until well coated.
5. Refrigerate for at least 30 minutes before serving.
6. Stir before serving and adjust seasoning if needed.
Notes
Use farfalle or cavatappi if you don’t have rotini.
Let the salad chill so flavors can meld before serving.
To lighten it up, use all yogurt instead of mayo.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 12g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 8mg