The perfect spring roast pumpkin pasta salad

This recipe creates classic flavours combining the classics roast pumpkin and pasta salad. The sweetness of the pumpkin and the saltiness of the feta along with spinach and walnuts are a perfect match.  

The best part, it is super easy to make and full of nutrition for the little ones and family! 

You’ll want to try this roast pumpkin pasta salad packed with fibre it’s a yummy sweet and salty combo

Ingredients (Serves 4)

  • 350g pasta shells, fusilli, or penne 
  • 200g fetta cheese 
  • 100g slice salami  
  • 2 cups baby spinach 
  • 1 cup mini roma tomato or cherry tomato  
  • ½ cup walnuts, or pepitas if prefer nuts free 
  • ½ cup extra virgin olive oil 
  • ¼ cup lemon juice 
  • 2 teaspoons American mustard 
  • 6 sprigs of thyme 
  • Small tin of corn (optional)
  • Salt and pepper to taste 


  1. Preheat the oven to 200°C. 
  2. Peel and chop pumpkin into 2cm cubes, mix well with thyme, salt, pepper and half of the olive oil, then roast in the oven for 25 minutes or until pumpkin is cooked. 
  3. When the pumpkin is cooking, start to cook the pasta in salted water with a bit of oil, according to the packet instructions. 
  4. While waiting for the pumpkin and pasta to be cooked, cut the salami into small pieces and the tomato into halves or quarters depending on the size. You want bite-sized pieces. 
  5. Wash the pasta with cold water and drain in the colander when it is cooked. 
  6. Place the pasta with roasted pumpkin, salami, tomato, the remaining olive oil, lemon juice, mustard, baby spinach and corn (if adding) together. Add salt and pepper to taste, and mix them well. 
  7. Crumble the fetta cheese and walnuts on top before serving so that they stay nice and crunchy. 

This recipe is sure to be a hit at your home. Do let us know if you try it. If you’d like to see more of the food that we serve at our centres, you can book a tour or send us a message.

Recipe By

Vivian, CEEC Chef

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