Pumpkin Pasta Salad
A delightful blend of roasted pumpkin, nutty pasta, fresh spinach, and creamy feta cheese, perfect for celebrating the flavors of fall.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 ounces Pasta (farfalle, penne, or rotini)
- 2 cups Roasted Pumpkin, cubed
- 4 cups Fresh Spinach
- 1 cup Feta Cheese, crumbled
- 3 tablespoons Olive Oil
- 2 tablespoons Balsamic Vinegar
- 2 cloves Garlic, minced
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss your cubed pumpkin with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions, usually around 8-10 minutes. Reserve a cup of pasta water.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, minced garlic, and a pinch of salt and pepper. Adjust to taste.
- In a large mixing bowl, combine the cooked pasta (drained but warm), roasted pumpkin, fresh spinach, and crumbled feta. Drizzle the dressing over everything.
- Gently toss everything to combine, adding in reserved pasta water if needed.
- For an optional twist, let it chill in the refrigerator for at least 30 minutes before serving.
Notes
Serve with extra feta and toasted pumpkin seeds on top for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pumpkin, pasta salad, fall recipes, vegetarian, holiday side dish