Description
A delicious and festive pasta salad featuring roasted pumpkin, creamy goat cheese, and crispy prosciutto, perfect for autumn gatherings.
Ingredients
Scale
- 8 oz pasta (your choice)
- 2 cups pumpkin, diced
- 4 oz goat cheese, crumbled
- 4 slices prosciutto
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup walnuts, chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced pumpkin with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the pumpkin for 25-30 minutes until tender and slightly caramelized.
- While the pumpkin is roasting, cook the pasta according to package instructions. Drain and set aside.
- In a skillet, cook the prosciutto over medium heat until crispy. Remove and let drain on paper towels.
- In a large bowl, combine the cooked pasta, roasted pumpkin, crumbled goat cheese, and chopped parsley.
- Crumble the crispy prosciutto on top and toss gently to combine.
- Serve warm or at room temperature, garnished with walnuts if desired.
Notes
- For a vegetarian option, omit the prosciutto.
- Feel free to add other vegetables like spinach or arugula for extra greens.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Pumpkin Pasta Salad, Goat Cheese, Crispy Prosciutto, Autumn Salad, Fall Recipes