Description
This roasted pumpkin feta pasta salad is a delicious and easy-to-make dish that combines sweet roasted pumpkin with tangy feta cheese, fresh spinach, and a balsamic dressing. It’s perfect for potlucks, meal prep, or any autumn gathering.
Ingredients
Scale
- 12 ounces penne pasta
- 2 cups fresh pumpkin, cubed
- 4 ounces feta cheese, crumbled
- 2 cups baby spinach leaves
- 1/4 cup red onion, thinly sliced
- 1/4 cup extra virgin olive oil, for dressing
- 2 tablespoons olive oil, for roasting
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- Fresh herbs, optional
Instructions
- Preheat oven to 425°F. Toss cubed pumpkin with olive oil, salt, and pepper on a roasting pan. Roast for 25-30 minutes until edges caramelize and pumpkin is fork-tender.
- Cook penne pasta according to package directions until al dente. Drain and rinse with cool water to stop the cooking process.
- In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
- In a large mixing bowl, gently combine the cooled pasta, roasted pumpkin, crumbled feta, baby spinach, and sliced red onion.
- Pour the dressing over the salad and toss gently to coat everything evenly. Let it sit for 15 minutes before serving to allow flavors to meld.
Notes
- Cool pasta completely before adding other ingredients to prevent wilting the spinach.
- Ensure roasted pumpkin is tender but holds its shape.
- The salad tastes even better the next day.
- Add fresh spinach just before serving if making more than one day ahead.
- Adjust seasoning after the salad has sat for flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal