Pumpkin Pasta Salad Recipe

Recipe By Slurrp

Pumpkin Pasta Salad is a delicious and unique twist on traditional pasta salad. This recipe combines al dente pasta with roasted pumpkin, crunchy walnuts, tangy cranberries, and creamy goat cheese. The flavors are perfectly balanced, creating a dish that is both savory and slightly sweet. It's a great option for a light lunch or as a side dish for a fall gathering. The pumpkin adds a seasonal touch and the combination of textures makes it a satisfying and flavorful meal.

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45minstotal
45m.total
Pumpkin Pasta Salad
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Ingredients for Pumpkin Pasta Salad Recipe

  • 2 ounce Pasta
  • 1/4 Small Pumpkin, Peeled And Cubed
  • 0.13 cup Walnuts, Chopped
  • 0.13 cup Dried Cranberries
  • 1 ounce Goat Cheese, Crumbled
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/4 tablespoon Honey
  • As required Salt And Pepper To Taste
  • as required Additional Walnuts And Cranberries For Garnish

Directions: Pumpkin Pasta Salad Recipe

Cooking Directions

  • STEP 1.Cook the pasta according to package instructions until al dente.
  • STEP 2.While the pasta is cooking, roast the pumpkin in the oven until tender.
  • STEP 3.In a large bowl, combine the cooked pasta, roasted pumpkin, walnuts, cranberries, and goat cheese.
  • STEP 4.In a separate small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
  • STEP 5.Pour the dressing over the pasta mixture and toss until well coated.
  • STEP 6.Serve the pumpkin pasta salad chilled or at room temperature.
  • STEP 7.Garnish with additional walnuts and cranberries, if desired.

Cooking Tips

  • To roast the pumpkin, preheat the oven to 400°F (200°C). Cut the pumpkin into cubes, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 25-30 minutes or until tender.
  • You can use any type of pasta for this recipe, but short pasta shapes like penne or fusilli work best.
  • If you prefer a creamier dressing, you can add a dollop of Greek yogurt or mayonnaise to the dressing mixture.
  • This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to add the dressing right before serving.

Storage and Serving

  • Store any leftovers of the pumpkin pasta salad in an airtight container in the refrigerator.
  • Serve the salad chilled or at room temperature.
  • This salad is a great side dish for grilled meats or can be enjoyed on its own as a light lunch.
Nutrition
value
475
calories per serving
22 g Fat14 g Protein54 g Carbs9 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    14g
  • Carbs
    54g
  • Fiber
    9g

MacroNutrients

  • Carbs
    54g
  • Protein
    14g
  • Fiber
    9g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    184mg
  • Iron
    4mg
  • Vitamin A
    574mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    129mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    85mg
  • Vitamin E
    8mg
  • Copper
    1mcg
  • Magnesium
    158mg
  • Manganese
    2mg
  • Phosphorus
    250mg
  • Selenium
    3mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp