Roasted Pumpkin Feta Pasta Salad
Fall vibes hit different when you’ve got this roasted pumpkin feta pasta salad on your table! I’m obsessed with how the sweet roasted pumpkin plays with tangy feta cheese.
You’ll love how easy this colorful dish comes together. It’s perfect for potlucks, meal prep, or whenever you need something that screams autumn comfort. Trust me, this recipe will become your go-to crowd-pleaser this season!
Why You’ll Love This Pasta Salad
This pasta salad brings together everything you crave in one amazing bowl of deliciousness.
- Sweet meets savory: Roasted pumpkin’s natural sweetness balances perfectly with salty feta.
- Make-ahead friendly: Tastes even better after flavors meld together overnight.
- Nutrient powerhouse: Packed with vitamins, fiber, and protein for guilt-free indulgence.
- Crowd pleaser: Everyone asks for seconds at every gathering I bring this.
- Versatile base: Customize with your favorite herbs, nuts, or seasonal vegetables.
Want more pumpkin pasta inspiration? Check out this amazing cheesy pumpkin pasta bake for another cozy fall favorite!
Ingredients You’ll Need
Here’s everything you need to create this autumn masterpiece – check the recipe card below for exact amounts.
- Penne pasta: Short tubes hold the dressing perfectly and create satisfying bites every time.
- Pumpkin cubes: Fresh or canned works great, but roasted fresh gives incredible caramelized edges.
- Feta cheese: Creamy, tangy goodness that crumbles beautifully and adds Mediterranean flair to everything.
- Baby spinach: Fresh greens add color, nutrients, and a lovely contrast to rich ingredients.
- Red onion: Thinly sliced for a gentle bite and beautiful purple color throughout the salad.
- Olive oil: Good quality extra virgin brings everything together with its fruity, peppery notes.
- Balsamic vinegar: Sweet and tangy acidity that complements pumpkin’s natural sweetness perfectly here.
- Fresh herbs: Sage or thyme work wonderfully to enhance those cozy autumn flavors.
How to Make Roasted Pumpkin Feta Pasta Salad
This recipe comes together in simple steps that build incredible layers of flavor throughout.
Step 1: Roast the Pumpkin
Preheat your oven….. set the temperature to 425°F. Toss 2 cups of cubed pumpkin with 2 tablespoons olive oil, salt, and pepper on your roasting pan. Roast for 25-30 minutes until edges caramelize beautifully and fork-tender throughout.
Step 2: Cook the Pasta
Fill your large pasta pot with water, and bring to a rolling boil. Cook your penne pasta according to package directions until al dente. Drain with a colander and rinse with cool water to stop the cooking process.
Step 3: Make the Dressing
Use a small bowl to combine 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon honey, salt, and pepper. Taste and adjust seasoning as needed for perfect balance.
Step 4: Assemble the Salad
Use your large mixing bowl to mix cooled pasta, roasted pumpkin, 4 ounces crumbled feta, 2 cups baby spinach, and 1/4 cup sliced red onion gently together.
Step 5: Final Touch
Pour dressing over salad and use a spoon to mix gently until everything’s well coated. Let it sit 15 minutes before serving to allow flavors to meld together beautifully.
Tips for the Best Pumpkin Feta Pasta Salad
These simple tricks will take your pasta salad from good to absolutely AMAZING every time!
- Don’t overcook pumpkin: You want tender pieces that hold their shape, not mushy chunks.
- Cool pasta completely: Hot pasta will wilt spinach and make feta too soft and creamy.
- Season generously: Pasta absorbs lots of flavor, so don’t be shy with salt and pepper.
- Add spinach last: Keeps leaves fresh and prevents wilting from residual heat lingering around.
- Taste before serving: Adjust seasoning after flavors meld – you might need more acid or salt.
Variations and Substitutions
Make this recipe your own with these easy swaps that keep the delicious factor intact!
- Try different cheese: Goat cheese or ricotta work beautifully instead of traditional feta cheese here.
- Switch up greens: Arugula adds peppery bite while kale gives hearty texture and nutrients.
- Add protein power: Grilled chicken, chickpeas, or toasted pine nuts boost satisfaction levels significantly.
- Go gluten-free: Use your favorite gluten-free pasta – corn or rice varieties work perfectly fine.
- Herb variations: Fresh basil, parsley, or rosemary create completely different but equally delicious flavor profiles.
- Seasonal swaps: Butternut squash or sweet potato work as excellent pumpkin alternatives year-round.
Make-Ahead and Storage Tips
This pasta salad actually gets better with time, making it perfect for meal prep! Store covered in your refrigerator for up to four days.
The flavors develop beautifully overnight, so I actually prefer serving it the next day. Add fresh spinach just before serving if you’re making it more than a day ahead.
Let it come to room temperature for about 15 minutes before serving for the best texture and flavor. You can prep all components separately and assemble when ready to serve, too!
Recipe FAQs
What to serve with roasted pumpkin feta pasta salad?
This pairs beautifully with grilled chicken, roasted turkey, or as a side for your holiday feast.
Can I use canned pumpkin instead of fresh?
Yes! Use canned pumpkin puree mixed with breadcrumbs, formed into balls, and baked until golden brown.
How long does this pasta salad keep?
Stored properly in the refrigerator, this salad stays fresh and delicious for up to four days.
Can I make this vegan?
Absolutely! Replace feta with vegan cheese or nutritional yeast for that tangy, cheesy flavor you crave.
What pasta shapes work best?
Short pasta like penne, fusilli, or rotini work perfectly because they hold the dressing really well.
Should I serve this warm or cold?
Room temperature is ideal! It brings out all the flavors without being too cold or hot.
Can I add nuts to this recipe?
Toasted walnuts, pecans, or pumpkin seeds add wonderful crunch and complement the autumn flavors perfectly here.
How do I prevent the spinach from wilting?
Add spinach just before serving, or keep it separate and mix in individual portions as needed.
Can I freeze this pasta salad?
I don’t recommend freezing because the feta and spinach won’t maintain their texture after thawing out.
What’s the best balsamic vinegar to use?
Good quality aged balsamic adds incredible depth, but regular balsamic vinegar works fine for everyday cooking.
Roasted Pumpkin Feta Pasta Salad
Ingredients
- 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
- Roast the pumpkin: Preheat oven to 425°F, toss cubed pumpkin with olive oil, salt, pepper, and roast 25-30 minutes until caramelized.
- Cook pasta perfectly: Boil salted water, cook penne until al dente, drain well, rinse with cold water to stop cooking completely.
- Create dressing magic: Whisk olive oil, balsamic vinegar, honey, salt, pepper in small bowl until well combined and emulsified beautifully.
- Assemble with care: Combine cooled pasta, roasted pumpkin, crumbled feta, spinach, red onion in a large mixing bowl very gently.
- Final flavor boost: Pour dressing over salad, toss gently, let sit 15 minutes for flavors to meld before serving immediately.
Notes
- Let the pasta cool completely before adding other ingredients to prevent wilting the delicate spinach leaves unnecessarily.
- Roasted pumpkin should be tender but still hold its shape – don’t overcook it or it becomes mushy.
- This salad tastes even better the next day, after all the flavors have time to develop together.
- Add fresh spinach just before serving if making more than one day ahead of time.
- Adjust seasoning after letting salad sit – you might need more salt, pepper, or acid balance.
