Pumpkin Pasta Salad
A delightful autumn-inspired Pumpkin Pasta Salad that combines roasted pumpkin, fresh spinach, and tangy feta for a warm and comforting dish.
- 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
- 2 cups Pasta (your choice, such as farfalle, penne, or fusilli)
- 1 ½ cups Roasted Pumpkin (cubed)
- 2 cups Fresh Spinach
- 1 cup Feta Cheese (crumbled)
- 1 tablespoon Olive Oil
- ¼ teaspoon Garlic Powder
- Salt & Pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C). Peel, seed, and cut the pumpkin into cubes, toss with olive oil, garlic powder, salt, and pepper, and roast for 25-30 minutes.
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente, about 8-10 minutes.
- Rinse the fresh spinach to clean it and prepare it as desired.
- Combine the cooked pasta, roasted pumpkin, spinach, and feta in a large bowl and toss with additional olive oil if desired.
- Taste and adjust seasoning if necessary with extra salt or balsamic vinegar.
- Chill in the fridge for about 30 minutes before serving to meld flavors, if desired.
Notes
Great for gatherings, this salad can be easily made ahead of time, and it stays fresh and delicious. Experiment with different proteins or cheese alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Pumpkin, Pasta Salad, Autumn, Comfort Food, Vegetarian, Easy Recipe