Ingredients
Scale
- Pasta (rotini, penne, or farfalle) 1 pound
- Pumpkin puree 1 cup
- Goat cheese, crumbled 4 ounces
- Baby spinach 5 ounces
- Toasted pecans or walnuts 1/2 cup
- Olive oil 1/4 cup
- Balsamic vinegar 2 tablespoons
- Maple syrup 1 tablespoon
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- Step 2: In a large bowl, whisk together the pumpkin puree, olive oil, balsamic vinegar, and maple syrup. Season with salt and pepper to taste.
- Step 3: Add the cooked pasta, baby spinach, and toasted nuts to the bowl with the pumpkin dressing. Toss gently to combine, ensuring the pasta and spinach are evenly coated.
- Step 4: Gently fold in about three-quarters of the crumbled goat cheese, reserving the remaining goat cheese for garnish.
- Step 5: Transfer the pasta salad to a serving dish. Sprinkle the remaining goat cheese over the top. Serve immediately or chill for later.
Notes
- To keep the spinach crisp, gently toss it in just before serving if you're making this ahead of time.
- This salad is best served chilled, but avoid microwaving as it will melt the goat cheese and wilt the spinach; let it come to room temperature instead.
- Serve this pasta salad as a vibrant side dish to roasted chicken or grilled salmon for a complete meal.
- For a richer flavor, lightly brown the pumpkin puree in a saucepan with a touch of butter before adding it to the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American