Pumpkin Pesto Pasta Salad

As the leaves begin to change and the air turns crisp, the culinary world shifts its focus toward the rich, comforting flavors of fall. Pumpkin, a quintessential autumn ingredient, has surged in popularity in recent years, inspiring a myriad of recipes that celebrate its sweet, earthy essence. Among these, the Pumpkin Pesto Pasta Salad stands out as a vibrant, nutritious dish that seamlessly combines seasonal ingredients to create a meal that is both satisfying and versatile.

Embrace the flavors of fall with this vibrant Pumpkin Pesto Pasta Salad, featuring whole wheat pasta, creamy pumpkin, and fresh basil. Packed with nutrients, it makes a perfect light meal or side dish for gatherings. The rich combination of ingredients creates a delightful blend of flavors and textures, making it a versatile choice for any occasion. Prepare it for picnics, holiday feasts, or simply as a wholesome dinner option. Enjoy the taste of autumn!

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Ingredients

2 cups of uncooked whole wheat pasta (fusilli or penne works great)

1 cup fresh pumpkin puree (canned is fine if fresh is unavailable)

1/2 cup fresh basil leaves, packed

1/4 cup sunflower seeds (or pine nuts)

1/4 cup grated Parmesan cheese

1 clove of garlic, minced

1/4 cup olive oil

1 tablespoon lemon juice

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1/2 cup diced mozzarella cheese (optional)

A pinch of red pepper flakes (optional, for a spicy kick)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

Make the Pumpkin Pesto: In a food processor, combine the pumpkin puree, basil leaves, sunflower seeds, Parmesan cheese, minced garlic, olive oil, lemon juice, salt, and pepper. Pulse until smooth and creamy, scraping down the sides as needed. Adjust the seasoning according to your taste.

Combine the Ingredients: In a large mixing bowl, combine the cooled pasta with the pumpkin pesto. Toss well to coat the pasta evenly with the pesto.

Add the Veggies: Gently fold in the cherry tomatoes and mozzarella cheese (if using), being careful not to break the tomatoes. If you like it spicy, add a pinch of red pepper flakes.

Chill & Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature. Enjoy your colorful and creamy Pumpkin Pesto Pasta Salad!

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4