When making the Cranberry Vinaigrette for this Fall Pasta Salad, fresh cranberries can be substituted for the dried cranberries.  Replace the dried cranberries in the dressing with ⅓ cup of fresh cranberries, but you will need to add some sweetness to the vinaigrette.  I suggest starting with 1-2 teaspoons of your favorite sweetener and then adjusting to your tastes. However, for the salad part of the recipe I strongly recommend using dried cranberries.  It’s my opinion that fresh cranberries are simply too tart to be eaten in the salad whereas the dried cranberries are usually sweeter when dried.