Pumpkin Pasta Salad
A vibrant and hearty pumpkin pasta salad that combines creamy pumpkin, fresh veggies, and a hint of seasonal spice, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (fusilli or bowtie)
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt
- 2 cups fresh spinach
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp pumpkin spice
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil salted water, add the pasta, and cook until al dente. Drain and rinse under cold water.
- Prepare your veggies: Dice the red bell pepper, chop the red onion, and rinse the spinach.
- Make the dressing: Combine pumpkin puree, Greek yogurt, olive oil, apple cider vinegar, and pumpkin spice in a bowl and whisk until smooth.
- Combine ingredients: Add cooled pasta to dressing, along with spinach, red bell pepper, red onion, and feta. Fold gently.
- Season and taste: Adjust seasoning with salt and pepper, and add a squeeze of lemon juice if desired.
- Chill and serve: Refrigerate for about 30 minutes before serving for best flavor.
Notes
Feel free to add grilled chicken, chickpeas, or a dash of red pepper flakes for extra flavor. This salad can be prepared a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pumpkin pasta salad, fall recipes, vegetarian pasta salad, autumn dishes, healthy salad