Pumpkin Pasta Salad
A vibrant and protein-packed Pumpkin Pasta Salad that’s perfect for autumn gatherings, combining warm spices with fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz whole wheat or gluten-free pasta
- 2 cups roasted pumpkin
- 2 cups fresh baby spinach
- 1/2 cup crumbled feta cheese
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
- Optional seasonings: thyme, sage, cinnamon, nutmeg
Instructions
- Preheat your oven to 400°F (200°C). Cut your pumpkin into manageable pieces, removing seeds and stringy bits.
- Toss the chunks in olive oil and season with salt, pepper, and spices. Roast for 25-30 minutes until fork-tender.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, reserving a cup of pasta water before draining.
- Combine the cooked pasta and warm roasted pumpkin in a large mixing bowl.
- Add fresh spinach and crumbled feta, stirring gently to combine.
- Drizzle olive oil and lemon juice over the mixture. Toss and add reserved pasta water if needed.
- Let the salad sit for at least 10 minutes before serving.
Notes
This salad can be served warm, at room temperature, or chilled. A sprinkle of crushed red pepper flakes can add a kick!
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin salad, pasta salad, autumn recipes, vegetarian, healthy meal