Pumpkin Pasta Salad
A delightful autumn dish that combines roasted pumpkin, fresh spinach, and crumbled feta cheese for a comforting and nourishing meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 300g Pasta (farfalle or penne)
- 400g Pumpkin (diced)
- 200g Fresh Spinach
- 100g Feta Cheese (crumbled)
- 3 tablespoons Olive Oil
- 2 cloves Garlic (minced)
- 2 tablespoons Balsamic Vinegar
- Salt and Pepper to taste
Instructions
- Preheat your oven to 200°C (400°F).
- Prepare the pumpkin by peeling and dicing it into 1-inch cubes, then place on a baking tray, drizzling with olive oil, salt, and pepper.
- Roast the pumpkin in the oven for 20-25 minutes until golden and caramelized.
- Cook the pasta in a pot of salted water until al dente, then drain and rinse under cold water.
- Sauté the spinach and garlic in a skillet with olive oil until the spinach is wilted.
- Combine the roasted pumpkin, cooked pasta, and sautéed spinach in a large bowl, gently folding in crumbled feta cheese.
- Dress the salad with balsamic vinegar and additional seasoning, tossing to coat.
- Serve warm or cold, garnished with extra feta and spinach leaves if desired.
Notes
This salad can be served warm or cold and keeps well in the fridge for up to 3 days. Great for dinner parties or meal prep!
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 30mg
Keywords: Pumpkin, Pasta, Salad, Autumn, Vegetarian, Comfort Food