Description
Enjoy a delightful Pumpkin Pasta Salad with Goat Cheese and Crispy Prosciutto. This salad combines sweet and savory flavors for a unique experience.
Ingredients
Scale
- 1 pound pasta
- 1 cup pumpkin puree
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1/4 cup chopped fresh sage
- 4 ounces goat cheese, crumbled
- 4 ounces prosciutto, thinly sliced
- Salt and pepper to taste
- 1/2 cup toasted pumpkin seeds
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, whisk together pumpkin puree, olive oil, apple cider vinegar, garlic, and sage. Season with salt and pepper.
- Add cooked pasta to the bowl and toss to coat.
- Cook prosciutto in a skillet over medium heat until crispy. Crumble and set aside.
- Stir in goat cheese and crispy prosciutto.
- Garnish with toasted pumpkin seeds. Serve immediately or chilled.
Notes
- You can use any type of pasta you like.
- For a vegetarian option, omit the prosciutto.
- Add a pinch of red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg