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Roasted Pumpkin Feta Pasta

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Pasta
Cuisine: American
Calories: 285
Ingredients Method Notes

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

Method
 

  1. Roast the pumpkin: Preheat oven to 425°F, toss cubed pumpkin with olive oil, salt, pepper, and roast 25-30 minutes until caramelized.
  2. Cook pasta perfectly: Boil salted water, cook penne until al dente, drain well, rinse with cold water to stop cooking completely.
  3. Create dressing magic: Whisk olive oil, balsamic vinegar, honey, salt, pepper in small bowl until well combined and emulsified beautifully.
  4. Assemble with care: Combine cooled pasta, roasted pumpkin, crumbled feta, spinach, red onion in a large mixing bowl very gently.
  5. 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.