Roasted Pumpkin Pasta Salad

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Get ready to enjoy a tasty and simple roasted pumpkin pasta salad. You’ll love this dish because it combines the nutty flavors of roasted pumpkin with the freshness of pasta. Whether planning a get-together or just need a quick weeknight meal, this is for you. Perfect for sharing with friends or enjoying alone, it’s a choice that feels just right for any season. Dive in and explore a mix of flavors and textures that will leave you satisfied and curious for more.

Tool Requirements

To make roasted pumpkin pasta salad, start with a sharp knife. You’ll need it for cutting the pumpkin into cubes. This is important for even roasting.

Next, have a cutting board ready. It’s best to use one that’s sturdy so it doesn’t slip while you’re chopping.

A large baking sheet is essential. Make sure it’s big enough to hold the pumpkin in a single layer for even cooking. You’ll also need some parchment paper to prevent sticking.

For mixing, grab a large mixing bowl. You’ll toss all the ingredients together in this bowl once you’re ready to combine everything.

A colander will be handy when it’s time to drain the pasta. Add a large pot for boiling your pasta. Ensure it’s big enough to allow the pasta to cook freely.

Having a peeler makes removing the pumpkin skin much easier, saving you a lot of time and effort.

Finally, a serving platter is perfect for presenting your finished dish. It helps make the salad look even more delicious. A wooden spoon or spatula can be useful for mixing and serving.

With these tools, you’re all set to create a tasty pasta salad. Enjoy the process and the result!

Preparing The Ingredients

Start with a medium-sized pumpkin. You’ll need about two cups of diced pumpkin for the salad. Carefully cut it in half, remove the seeds, and peel off the skin. Then, chop it into small cubes.

Next is the pasta. You can use your favorite type, like fusilli or penne. Cook it according to the package instructions until it’s al dente. Once done, drain and rinse it under cold water to stop it from cooking further.

For the extra crunch, chop up some fresh spinach. A handful will do. Running a salad spinner over the leaves will remove any dirt.

You’ll also need cherry tomatoes. Slice them in half for a burst of sweetness. You’ll want to prepare about a cup of these little beauties.

Don’t forget to include some nuts, like almonds or walnuts, for a nutty flavor. Crush them gently with the flat side of a knife or using a rolling pin. A small handful will add great texture to your salad.

Finally, prepare some fresh herbs, such as basil or parsley. Chop them finely to enhance the aroma and flavor of your dish. Just a sprinkle will be enough to elevate the taste of your salad.

Remember, a little bit of olive oil, salt, and pepper will round off the flavors nicely when you mix everything together. Now you’re all set to put your salad together with these fresh ingredients!

Serving Suggestions

• Pair your roasted pumpkin pasta salad with a crisp side like cucumber slices or apple wedges. A slice of crusty bread adds a nice touch, soaking up any dressing.
• Experiment with your favorite garnishes. Fresh herbs like parsley or basil bring a pop of color and flavor. Sprinkling some toasted seeds or nuts on top gives a little crunch.
• Serve this salad chilled or at room temperature. It’s great for picnics, potlucks, or a no-fuss dinner. Balancing flavors with a tangy dressing will make this dish even more refreshing.

Storage Tips

• First, let the roasted pumpkin pasta salad cool down. Putting it in the fridge before it cools can lead to soggy pasta. Once it’s at room temperature, transfer it to an airtight container.
• For the best freshness, keep it in the refrigerator. It should last about 3 to 4 days. Make sure to store any dressing separately if possible, to keep the pasta from getting too mushy.
• When you’re ready to eat, give it a quick stir. If the pasta seems dry, you can drizzle a little more dressing or olive oil over it. Always use a clean spoon to serve what you need, then promptly return the rest to the fridge.
• Avoid leaving the salad out at room temperature for too long. It’s better to keep it chilled until it’s time to enjoy it again. This helps prevent any spoilage and keeps the flavors fresh.

Roasted Pumpkin Pasta Salad

This easy-to-make roasted pumpkin pasta salad is what you're looking for! Whether you're looking for an easy and healthy pasta salad recipe or a vegan pasta salad recipe, this has got you covered!

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Prep Time 40 minutes mins

Cook Time 10 minutes mins

Course Main Course, Salad, Side Dish

Cuisine American

Servings 4 servings

Calories 260 kcal

Ingredients

  

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• 2 cups of diced pumpkin
• 2 cups of cooked pasta fusilli or penne
• 1 cup of cherry tomatoes
• 1 handful of fresh spinach
• 1/4 cup of chopped nuts almonds or walnuts
• 2 tablespoons of fresh herbs basil or parsley
• 3 tablespoons of olive oil 1 for roasting, 2 for dressing
• Salt and pepper to taste

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Instructions

 

• Preheat your oven to 400°F (200°C).
• Start with a medium-sized pumpkin, cut it in half, remove the seeds, and peel off the skin.
• Dice the pumpkin into small cubes, aiming for about two cups.
• Toss the diced pumpkin with 1 tablespoon of olive oil, salt, and pepper.
• Spread the pumpkin cubes on a baking sheet and roast in the preheated oven for about 20-25 minutes, until tender and slightly caramelized.
• While the pumpkin is roasting, cook your favorite type of pasta, like fusilli or penne, according to the package instructions until al dente.
• Drain and rinse the cooked pasta under cold water to stop the cooking process.
• Chop a handful of fresh spinach and rinse to remove any dirt.
• Slice one cup of cherry tomatoes in half.
• Crush a small handful (1/4 cup) of nuts, such as almonds or walnuts, using the flat side of a knife or a rolling pin.
• Finely chop two tablespoons of fresh herbs, like basil or parsley.
• Once the pumpkin is roasted, let it cool slightly.
• In a large bowl, combine the cooked pasta, roasted pumpkin, chopped spinach, halved cherry tomatoes, and crushed nuts.
• Add two tablespoons of olive oil, and season with salt and pepper to taste.
• Mix everything together until well combined.
• Serve and enjoy your roasted pumpkin pasta salad!

Nutrition

Calories: 260kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.