Pumpkin Patch Pasta Salad

A room-temperature pasta salad built on roasted pumpkin, tender spinach, and feta, with toasted pumpkin seeds for crunch. The dressing coats the pasta without making it heavy, so the dish reads as a main-course salad rather than a side.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 20 ml olive oil divided
• 3 g fine salt divided
• 1 g black pepper divided
• 450 g pumpkin peeled, seeded, and cut into 2 cm cubes
• 3000 ml water for boiling the pasta
• 7 g fine salt divided
• 280 g rotini pasta dry
• 30 g pumpkin seeds raw or roasted
• 25 ml olive oil divided
• 30 ml balsamic vinegar for dressing
• 10 g Dijon mustard for dressing
• 10 g honey for dressing
• 1 clove garlic finely grated
• 1 g black pepper divided
• 120 g baby spinach washed and dried
• 120 g feta cheese crumbled

Instructions

1. Heat the oven to 220°C. Line a baking sheet with parchment. Toss the pumpkin cubes with 20 ml olive oil, 3 g salt, and 1 g black pepper, then spread them in a single layer on the sheet. The oven is fully preheated and the pumpkin is evenly coated and spread out.
2. Roast the pumpkin for 20 to 25 minutes, flipping once halfway through, until the edges are browned and a knife slides in easily. The pumpkin is tender and caramelized at the edges.
3. While the pumpkin roasts, bring 3000 ml water and 7 g salt to a boil in a large pot. Cook the rotini until al dente according to the package timing, then drain well. The pasta is tender but still has a firm bite in the center.
4. Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until fragrant and lightly browned. Transfer them to a plate so they do not burn. The seeds smell nutty and have started to take on color.
5. In a small bowl, whisk together the remaining 25 ml olive oil, balsamic vinegar, Dijon mustard, honey, garlic, and 1 g black pepper until smooth. The dressing looks emulsified and slightly glossy.
6. In a large mixing bowl, combine the hot drained pasta, roasted pumpkin, spinach, and dressing. Toss for 30 to 45 seconds so the spinach softens slightly and the pasta is coated. The spinach is just wilted and everything is evenly coated.
7. Fold in the feta, then taste and add more salt if needed. Scatter the toasted pumpkin seeds over the top just before serving. The salad tastes balanced, with salty feta, sharp dressing, and crunchy seeds on top.