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.