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Agnolotti, pumpkin and spinach salad
Agnolotti, pumpkin and spinach salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate your evening with a vibrant and flavorful mixed salad.
Ingredients:
  • 500g butternut pumpkin, peeled, cut into 2cm pieces
  • olive oil cooking spray
  • 375g fresh feta and sun-dried tomato agnolotti pasta
  • 84.98 gm French salad dressing
  • 5.90 gm dijon mustard
  • 125.00 ml sun-dried tomatoes in oil, drained, thinly sliced
  • 100g baby spinach
Instructions:
  • Preheat the oven to 240°C/220°C fan-forced. Line a baking tray with parchment paper. Spread pumpkin on the tray, then coat with cooking spray. Season generously with salt and pepper. Roast for 25 minutes until beautifully golden and soft.
  • Cook the pasta in a large saucepan of boiling, salted water according to the package instructions until tender. Drain the pasta.
  • In a jug, mix the dressing and mustard. In a bowl, combine pasta, pumpkin, tomato, spinach, and the dressing mixture. Season with salt and pepper, then toss everything together. Serve and enjoy!

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