Pumpkin Pasta Salad
A warm and earthy pumpkin pasta salad that captures the essence of autumn with fresh ingredients and a creamy dressing.
- 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
- 8 oz Pasta (rotini or penne)
- 2 cups Roasted Pumpkin (or canned pumpkin puree)
- 4 cups Fresh Spinach
- 1 cup Feta Cheese (crumbled)
- 3 tablespoons Olive Oil
- Juice of 1 Lemon
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the pumpkin: Cut into bite-sized cubes and season with salt and olive oil.
- Roast the pumpkin for about 20-25 minutes until tender and caramelized.
- Boil a large pot of salted water.
- Cook the pasta according to package instructions until al dente.
- Drain the pasta, reserving a cup of pasta water.
- Combine the roasted pumpkin and pasta in a mixing bowl.
- Add fresh spinach and sprinkle crumbled feta on top.
- Dress with olive oil and lemon juice, mixing gently.
- Season with salt and pepper, adjusting to taste.
- Serve the salad in a dish, garnished with extra feta and a drizzle of olive oil.
Notes
This salad can be made ahead of time and stored in the fridge for 2-3 days. The flavors deepen as it sits.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg
Keywords: Pumpkin, Pasta Salad, Fall Recipe, Vegetarian, Comfort Food