Pasta salad with pumpkin and bocconcini
13
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Soft morsels of baby bocconcini and crunchy seeds add taste and texture to thsi wonderful warm salad.
Ingredients
Ground cumin
2 tsp
Pumpkin seeds (pepitas)
¼ cup(s), (pepitas), lightly toasted
Pumpkin
700 g, cut into 2cm pieces
Dry pasta
240 g, penne
Baby spinach
75 g
Bocconcini
100 g, torn
Olive oil
1 tbs
Lemon juice
2 tbs
Honey
2 tsp
Garlic
1 clove(s), crushed
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with oil. Season with salt and freshly ground black pepper. Bake for 25 minutes or until tender and golden.
2
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and rinse under cold water. Drain.
3
Place pasta, roasted pumpkin, spinach, pepitas and bocconcini in a large bowl. Whisk oil, juice, honey, garlic and cumin in a small bowl. Add dressing to pasta and toss gently to combine. Serve.
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