Description
Creamy, tangy, and full of texture, this Cranberry Pasta Salad is an easy recipe you’ll crave again and again. Made with juicy rotisserie chicken, arugula, crunchy pecans, and dried cranberries tossed in a creamy poppy seed dressing, it’s perfect for lunch, meal prep, or potlucks. Whether you’re searching for quick dinner ideas, wholesome lunch food ideas, or a healthy snack for gatherings, this recipe fits all.
Ingredients
3 cups rotini pasta (dry)
2 cups shredded cooked rotisserie chicken
3/4 cup dried cranberries
2 cups baby arugula (packed)
1/2 cup toasted pecans
1/2 cup creamy poppy seed dressing
salt and black pepper to taste
Instructions
1. Boil 3 cups of rotini pasta in salted water until al dente. Drain and rinse under cold water to cool.
2. In a dry skillet, toast 1/2 cup of pecans over medium heat for 2–3 minutes. Let cool.
3. In a large bowl, combine pasta, 2 cups shredded chicken, 3/4 cup dried cranberries, and 2 cups arugula.
4. Add 1/2 cup creamy poppy seed dressing and toss gently to coat evenly.
5. Stir in the toasted pecans. Season with salt and black pepper. Toss again gently and serve.
Notes
Rinse the pasta under cold water to prevent overcooking and clumping.
Add arugula just before serving to keep it crisp.
For a tangy twist, try adding a splash of lemon juice or crumbled goat cheese.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 12g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 35mg
Keywords: cranberry pasta salad, pasta salad with chicken, easy dinner ideas, quick meal prep, healthy lunch, picnic salad