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Photo of Pasta salad with pumpkin and bocconcini by WW

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.

Notes

Bocconcini are small balls of mozzarella cheese. Store them in the original package, well convered in liquid, to stop them drying out.

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