Pumpkin Pasta Salad
A wholesome fusion of roasted pumpkin, fresh spinach, pasta, and tangy feta cheese, perfect for autumn gatherings.
- 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
- 300g Pasta (penne or farfalle)
- 1 small Pumpkin (about 500g)
- 150g Fresh Spinach
- 100g Feta Cheese
- 3 tbsp Olive Oil
- 2 cloves Garlic (minced)
- Salt and Pepper to taste
- Juice from 1 Lemon
Instructions
- Preheat your oven to 200°C (400°F).
- Prepare the pumpkin by cutting it in half, scooping out the seeds, and slicing into wedges. Place on a baking tray, drizzle with olive oil, sprinkle with salt, pepper, and minced garlic. Roast for 25-30 minutes.
- Cook the pasta in a large pot of salted water until al dente; do not rinse.
- Toss the hot pasta, roasted pumpkin, and fresh spinach in a large mixing bowl.
- Add crumbled feta, a drizzle of olive oil, and lemon juice. Toss gently and adjust seasoning as needed.
- Serve warm or let cool and serve chilled.
Notes
For a gluten-free option, substitute pasta with quinoa. You can also add nuts for crunch or adjust seasonings to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin salad, pasta salad, autumn recipes, vegetarian dishes