Upchuckin’ Pumpkin Loaded Pasta Salad
Celebrate autumn with this hearty and satisfying Upchuckin’ Pumpkin Loaded Pasta Salad, combining tender pasta, rich pumpkin, fresh veggies, and flavorful toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 oz pasta (penne or fusilli)
- 1 cup pumpkin puree (canned or fresh)
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1 cup spinach, chopped (for garnish)
- 1/2 cup feta or goat cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: pumpkin seeds or walnuts for topping
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- Mix the dressing by whisking together olive oil, apple cider vinegar, garlic powder, salt, and pepper in a small bowl.
- Combine the cooked pasta, pumpkin puree, cherry tomatoes, bell peppers, and half of the cheese in a large mixing bowl. Drizzle the dressing over the mixture and toss gently to combine.
- Serve the salad in a serving dish. Top with remaining cheese, chopped spinach, and optional pumpkin seeds or walnuts.
- Enjoy it warm or cold, letting it chill in the refrigerator for about 30 minutes to meld flavors.
Notes
Ensure you use plain pumpkin puree for the best flavor. Adjust seasoning to your taste.