Cranberry Pasta Salad

Cranberry Pasta Salad is a delightful dish that combines the richness of pasta with the tart sweetness of cranberries, perfect for any gathering.

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Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings: 6 servings

Course: Lunch

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

8 ounces bowtie pasta perfect for holding onto the dressing and cranberries
2 cups shredded cooked chicken adds a hearty protein kick
1 cup diced celery introduces a refreshing crunch
1 cup dried cranberries for sweet-tart flavor
1 cup roasted pecans or substitute walnuts
1/4 cup chopped green onion provides mild onion flavor

For the Dressing

3/4 to 1 cup creamy poppy seed dressing adjust for taste
1/2 teaspoon salt enhances flavors
1/2 teaspoon black pepper adds hint of spice

Equipment

large pot
Skillet
Mixing bowl
Airtight container

Method

Main Steps

Boil the pasta: Bring a large pot of salted water to a boil, and cook bowtie pasta until al dente (8-10 minutes). Drain and rinse with cold water.
Prep ingredients: Chop celery and green onion. Toast pecans in a skillet over medium heat for 3-4 minutes. Shred chicken if needed.
Combine the salad: In a large bowl, mix cooked pasta, shredded chicken, celery, green onion, dried cranberries, and toasted pecans.
Dress the salad: Add creamy poppy seed dressing and toss gently, adding more dressing if desired. Season with salt and pepper.
Chill before serving: Cover the bowl and refrigerate for at least 30 minutes to meld flavors.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Garnish with extra pecans or fresh herbs if desired. Store leftovers in an airtight container for up to 3 days.

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