Cranberry fusilli salad

I still remember the first time I threw together a cranberry fusilli salad on a busy Wednesday afternoon. My daughters were both bringing friends home after soccer practice, and I needed something colorful, filling, and fresh. Mateo was prepping for a dinner service at the restaurant, so I was on my own.

I grabbed a bag of fusilli from the pantry, spotted some dried cranberries, and started tossing ingredients together. What emerged was a vibrant, tangy, and absolutely delicious cranberry fusilli salad that had everyone coming back for seconds. Since that day, this cranberry fusilli salad has become our go-to dish for potlucks, backyard barbecues, and those hectic weeknights when we need something reliable and tasty. The beauty of this cranberry fusilli salad lies in its simplicity and versatility.

Why You’ll Love This Cranberry Fusilli Salad

This cranberry fusilli salad checks every box you could want in a pasta salad. First, it comes together incredibly quickly. You can have this cranberry fusilli salad ready in about 30 minutes from start to finish.

Moreover, the flavors balance perfectly—the sweetness of dried cranberries complements the tangy dressing beautifully. Additionally, this cranberry fusilli salad holds up wonderfully for meal prep. I often make a big batch on Sunday, and it stays fresh and delicious all week long.

Furthermore, this recipe feeds a crowd without breaking the bank. The ingredients are simple and accessible at any grocery store. My youngest daughter loves taking this cranberry fusilli salad to school lunches, while my 19-year-old brings it to college potlucks.

Mateo appreciates how the colors pop on the plate—he always says we eat with our eyes first. The texture variation keeps every bite interesting, with crunchy vegetables, tender pasta, and chewy cranberries. Finally, this cranberry fusilli salad works for any season, though I find myself making it most during summer gatherings and holiday celebrations.

Ingredients You’ll Need

Gathering your ingredients is the first step to cranberry fusilli salad success. I keep most of these items stocked in my pantry and fridge year-round. Here’s everything you’ll need for this delicious cranberry fusilli salad:

Ingredient	Amount
Fusilli pasta	1 pound
Dried cranberries	1 cup
Celery, diced	2 stalks
Red onion, finely chopped	½ medium
Chopped pecans or walnuts	¾ cup
Crumbled feta cheese	1 cup
Fresh parsley, chopped	¼ cup
Mayonnaise	¾ cup
Apple cider vinegar	3 tablespoons
Honey	2 tablespoons
Dijon mustard	1 tablespoon
Salt	1 teaspoon
Black pepper	½ teaspoon

Substitutions & Variations

One reason I love this cranberry fusilli salad is how adaptable it is. You can easily customize this cranberry fusilli salad based on what you have available. For instance, swap fusilli for rotini, penne, or farfalle—any short pasta works beautifully. If you don’t have dried cranberries, try dried cherries or chopped dried apricots instead.

Additionally, the nuts are completely interchangeable. Pecans add a buttery richness, while walnuts provide earthiness. Almonds offer a nice crunch too.

For a nut-free version of this cranberry fusilli salad, substitute with sunflower seeds or pumpkin seeds. The cheese component is flexible as well. Instead of feta, use crumbled goat cheese, cubed cheddar, or even fresh mozzarella pearls.

Furthermore, you can lighten up this cranberry fusilli salad by replacing half the mayonnaise with Greek yogurt. This swap adds protein and creates a tangy flavor profile. For a vegan cranberry fusilli salad, use vegan mayonnaise and skip the cheese entirely, or add nutritional yeast for a cheesy flavor. Mateo sometimes adds grilled chicken or chickpeas to make this cranberry fusilli salad a complete meal.

Step-by-Step Instructions

Creating this cranberry fusilli salad couldn’t be simpler. I’ve made this recipe countless times, and these steps work perfectly every time. Let me walk you through the process of making this incredible cranberry fusilli salad.

Step 1: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package directions until al dente. This usually takes about 8-10 minutes. Meanwhile, prepare an ice bath in a large bowl.

Step 2: Drain the cooked pasta and immediately transfer it to the ice bath. This stops the cooking process and ensures your cranberry fusilli salad has perfectly textured pasta. Let it cool for 2-3 minutes, then drain thoroughly.

Step 3: While the pasta cools, prepare the dressing. In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Taste and adjust seasonings as needed. This dressing is the flavor foundation of your cranberry fusilli salad.

Step 4: Transfer the cooled pasta to a large serving bowl. Add the dried cranberries, diced celery, chopped red onion, nuts, feta cheese, and fresh parsley. Toss everything together gently.

Step 5: Pour the dressing over the pasta mixture. Using a large spoon or spatula, fold everything together until the cranberry fusilli salad is evenly coated. Make sure every piece of pasta gets some dressing.

Step 6: Cover the bowl and refrigerate for at least one hour before serving. This resting time allows the flavors to meld beautifully. Your cranberry fusilli salad tastes even better after sitting overnight.

Pro Tips for Success

After making this cranberry fusilli salad dozens of times, I’ve picked up some helpful tricks. First, always salt your pasta water generously—it should taste like the sea. This seasons the pasta from within and makes your cranberry fusilli salad more flavorful overall.

Second, don’t skip the ice bath step. Shocking the pasta prevents it from becoming mushy and keeps your cranberry fusilli salad from turning gummy. Moreover, make sure to drain the pasta really well after the ice bath. Excess water dilutes the dressing and makes the salad watery.

Third, toast your nuts before adding them. I simply spread them on a baking sheet and toast at 350°F for 5-7 minutes. This step enhances their flavor dramatically and adds extra crunch to your cranberry fusilli salad. Mateo insists on this step, and I have to agree it makes a difference.

Fourth, cut your vegetables uniformly. When the celery and onion are roughly the same size, every bite of cranberry fusilli salad delivers balanced flavors and textures. Finally, reserve a bit of dressing to add just before serving if the salad seems dry after refrigeration. Pasta absorbs dressing over time.

Storage & Reheating Tips

This cranberry fusilli salad stores beautifully, which makes it perfect for meal prep. Transfer any leftover cranberry fusilli salad to an airtight container and refrigerate for up to 5 days. The flavors actually deepen and improve after a day or two.

However, I don’t recommend freezing this cranberry fusilli salad. The mayonnaise-based dressing doesn’t freeze well, and the vegetables lose their crisp texture. If you know you’ll have leftovers, consider keeping some undressed pasta and vegetables separate. You can then dress individual portions as needed.

This cranberry fusilli salad is meant to be served cold, so no reheating is necessary. Simply give it a good stir before serving, as ingredients sometimes settle. If the salad seems dry after storage, stir in a tablespoon or two of mayonnaise or a splash of apple cider vinegar to refresh it.

What to Serve With This Recipe

This versatile cranberry fusilli salad pairs wonderfully with so many dishes. I often serve this cranberry fusilli salad alongside grilled chicken, burgers, or barbecue ribs during summer cookouts. The cool, tangy salad balances rich, smoky meats perfectly.

Additionally, this cranberry fusilli salad makes an excellent potluck contribution. It travels well and feeds a crowd. Mateo likes to serve this cranberry fusilli salad with roasted turkey during Thanksgiving, as the cranberries echo traditional holiday flavors. It also works beautifully as a light lunch on its own, perhaps with a cup of soup on the side.

Furthermore, consider pairing this cranberry fusilli salad with sandwiches, grilled fish, or vegetable skewers. It complements both casual weeknight dinners and elegant gatherings. My daughters love eating this cranberry fusilli salad with breadsticks and fresh fruit for a complete, satisfying meal.

FAQs

Can I make cranberry fusilli salad ahead of time?

Absolutely! In fact, this cranberry fusilli salad tastes even better when made ahead. Prepare it up to 24 hours in advance and store it covered in the refrigerator.

The flavors meld beautifully overnight. Just give it a good stir before serving.

How do I prevent my cranberry fusilli salad from getting dry?

Pasta absorbs dressing as it sits, which can make your cranberry fusilli salad seem dry. To prevent this, reserve about ¼ cup of dressing to stir in just before serving. Alternatively, add a splash of apple cider vinegar or a spoonful of mayonnaise to refresh the salad.

Can I use fresh cranberries instead of dried?

While dried cranberries work best in this cranberry fusilli salad, you can use fresh cranberries if you cook them first. Make a quick cranberry sauce by simmering fresh cranberries with sugar and water until they pop. Cool completely before adding to your salad.

Is cranberry fusilli salad gluten-free?

Traditional cranberry fusilli salad contains wheat pasta, so it’s not gluten-free. However, you can easily make a gluten-free version by using your favorite gluten-free pasta. Just follow the package directions for cooking, as gluten-free pasta often requires different timing.

How long does cranberry fusilli salad last in the refrigerator?

Properly stored in an airtight container, this cranberry fusilli salad stays fresh for up to 5 days in the refrigerator. The vegetables maintain their crunch, and the flavors continue to develop. Always use clean utensils when serving to prevent contamination.

Nutrition Information (per serving)

This nutritional information is based on one serving of cranberry fusilli salad, with the recipe yielding approximately 8 servings.

Nutrient	Amount
Calories	385
Total Fat	21g
Saturated Fat	5g
Cholesterol	22mg
Sodium	445mg
Total Carbohydrates	42g
Dietary Fiber	3g
Sugars	12g
Protein	9g

This cranberry fusilli salad has become a beloved staple in our household. Whether you’re feeding a crowd at a potluck or simply looking for a delicious side dish for dinner, this cranberry fusilli salad delivers every time. The combination of sweet cranberries, crunchy vegetables, creamy dressing, and tender pasta creates something truly special.

Mateo and I hope this recipe brings as much joy to your table as it has to ours. Give this cranberry fusilli salad a try, and I’m confident it’ll become one of your family favorites too!

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