Pasta salad with pumpkin and bocconcini
Soft morsels of baby bocconcini and crunchy seeds add taste and texture to thsi wonderful warm salad.
Pumpkin seeds (pepitas)
¼ cup(s), (pepitas), lightly toasted
700 g, cut into 2cm pieces
240 g, penne
100 g, torn
1 clove(s), crushed
- 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.
- 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.
- 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.
Bocconcini are small balls of mozzarella cheese. Store them in the original package, well convered in liquid, to stop them drying out.