Pasta salad is something I usually associate with summer picnics, but I think it can work equally as well with autumn and winter flavours like pumpkin and I thought it would make a nice change for work lunches from soups!
You can really use any pasta you have in the pantry, but I’m personally a big fan of either these big spirals or a large shell for pasta salads. I also roast the veggies all in one pan which helps to not only reduce the washing up but allows the flavours to start to mingle whilst still in the oven. Yummo!
- Half a butternut pumpkin
- 1 punnet mini roma tomatoes
- Red onion
- Red capsicum
- 300g pasta
- 250g baby spinach
- 1/4 cup pine nuts
- Balsamic vinegar
- Preheat oven to 180C
- Peel and chop the pumpkin into bite sized pieces
- Peel and chop the red onion into roughly 8 wedges
- Halve the roma tomatoes and chop the capsicum into pieces
- Combine the pumpkin, red onion, tomatoes and capsicum on a tray and drizzle with oil and roast for 25 minutes, or until everything is just cooked
- Meanwhile, cook the pasta and set aside to cool
- Toast the pine nuts in a dry pan until golden brown, stirring regularly so they don’t burn
- Once cooked combine roasted vegetables with the pasta (including the oil from the roasting pan) and baby spinach in a serving bowl, sprinkle with the pine nuts and drizzle with balsamic vinegar
Regular readers here will know how much I love my colourful salads, and this one definitely didn’t disappoint! Plus, anything with pumpkin has got to be a winner!
Delish! I’m already waiting for lunchtime to roll around so I can eat some more of this!