Roasted Pumpkin Feta Pasta Salad
This roasted pumpkin feta pasta salad combines sweet caramelized pumpkin with tangy feta cheese, fresh spinach, and perfectly cooked pasta in a balsamic dressing that screams autumn comfort food perfection.
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.