Easy Pumpkin and Pesto Pasta Salad

Here is my favorite pumpkin and pesto pasta salad recipe, with roasted pumpkin chunks, a bright basil pesto, bow tie pasta, and a simple dressing that brings everything together.

This pasta salad is perfect for fall potlucks and weeknight dinners when I need something quick. I always make a big batch because my kids actually eat their vegetables this way, and the leftovers taste even better the next day.

What Kind of Pumpkin Should I Use?

The recipe calls for either butternut or Kent pumpkin, and both are great choices for this pasta salad. Butternut has a sweet, nutty flavor and holds its shape well when roasted, making it perfect for tossing with pasta. Kent pumpkin (also called Jap pumpkin) is a bit denser and has a slightly drier texture, which means it won’t make your salad soggy. If you can’t find either of these varieties, kabocha squash is another solid option that works similarly. When prepping your pumpkin, make sure to cut it into even 2cm cubes so everything roasts at the same rate and gets those nice caramelized edges.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swapping ingredients:

• Butternut or Kent pumpkin: Sweet potato works great here and cooks in about the same time. You could also use regular orange pumpkin or even roasted bell peppers for a different twist.
• Bacon: For a vegetarian version, skip the bacon entirely or swap it with sun-dried tomatoes for that salty, savory bite. Pancetta or prosciutto also work if you want to keep it meaty.
• Orecchiette pasta: Any short pasta shape will do the job – try penne, fusilli, or farfalle. The key is using something that can catch the pesto in its grooves or folds.
• Basil pesto: Store-bought pesto is totally fine, but you can also use sun-dried tomato pesto or even a simple mix of olive oil, garlic, and fresh basil if you’re out of the jarred stuff.
• Pine nuts: These can be pricey, so feel free to use toasted walnuts, almonds, or pepitas instead. They’ll still give you that nice crunch.
• Parmesan: Pecorino Romano or any hard Italian cheese works well here. For a dairy-free option, just leave it out and add extra pine nuts for texture.

Watch Out for These Mistakes While Cooking

Overcrowding your baking sheet with pumpkin cubes is a recipe for steamed, mushy vegetables instead of the caramelized, golden pieces you want – spread them out in a single layer with space between each cube so they roast properly.

Another common error is adding the pesto while the pasta is piping hot, which can cause the basil to turn brown and lose its fresh flavor, so let your pasta cool for about 5 minutes before tossing it with the pesto.

Don’t skip toasting your pine nuts even if you’re short on time, as this step brings out their nutty flavor and adds a satisfying crunch to the salad.

Finally, wait until just before serving to add the spinach leaves so they stay fresh and don’t wilt into a sad, soggy mess at the bottom of your bowl.

What to Serve With Pumpkin and Pesto Pasta Salad?

This pasta salad is pretty filling on its own, but it pairs beautifully with grilled chicken or pan-seared salmon if you want to add some extra protein. A simple arugula salad with lemon vinaigrette on the side helps balance out the richness of the pesto and keeps things fresh. If you’re serving this at a barbecue or potluck, it goes great alongside other cold salads like coleslaw or a caprese salad. You could also serve it with some crusty bread or garlic knots for anyone who wants a little something extra to round out their plate.

Storage Instructions

Store: This pasta salad keeps really well in the fridge for up to 3 days in an airtight container. You might want to save a little extra pesto to toss in before serving, since pasta tends to soak up the dressing as it sits. The spinach may wilt a bit, but it still tastes great!

Make Ahead: You can definitely prep this a day ahead, which actually gives the flavors time to mingle. Just hold off on adding the spinach and parmesan until right before serving so they stay fresh. Store the pine nuts separately too if you want them to keep their crunch.

Serve: This salad is delicious served at room temperature or cold straight from the fridge. If it seems a bit dry after storing, just drizzle in a tablespoon of olive oil or a bit more pesto and give it a good toss before serving.

Preparation Time	15-20 minutes
Cooking Time	60-70 minutes
Total Time	75-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 65-75 g
• Fat: 110-125 g
• Carbohydrates: 260-280 g

Ingredients

For the roasted pumpkin:

• 2 lb butternut squash (diced into 3/4-inch cubes for even roasting)
• 2 tbsp olive oil (I use extra-virgin for better flavor)

For the bacon:

• 5 oz bacon (cut into small pieces, about 1/2-inch)

For the pasta salad:

• 1/4 cup pine nuts (toasted for deeper, nuttier flavor)
• 1/2 cup basil pesto (freshly made or store-bought)
• 14 oz orecchiette pasta
• 1/2 cup parmesan (shaved into thin curls)
• 3 1/2 oz baby spinach (fresh and crisp)

Step 1: Roast the Butternut Squash

• 2 lb butternut squash, diced into 3/4-inch cubes
• 2 tbsp olive oil

Preheat your oven to 400°F (I find this temperature gives better caramelization than 350°F for deeper flavor).

Toss the diced butternut squash cubes with olive oil, then spread them in a single layer on a baking sheet.

Roast for 30-35 minutes, stirring halfway through, until the squash is tender and the edges are golden brown.

The even-sized cubes ensure they cook uniformly and develop nice caramelization.

Step 2: Cook the Bacon and Toast the Pine Nuts

• 5 oz bacon, cut into small pieces
• 1/4 cup pine nuts

While the squash roasts, cook the bacon pieces in a large skillet over medium heat for 5-7 minutes, stirring occasionally, until crispy and browned.

Transfer the bacon to a paper towel-lined plate to drain.

Using the same skillet with the bacon fat still in it, add the pine nuts and toast them over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden.

Set aside separately from the bacon.

Step 3: Cook the Pasta

• 14 oz orecchiette pasta

Bring a large pot of salted water to a boil and cook the orecchiette according to package directions until al dente, usually around 9-11 minutes.

Drain the pasta well in a colander—I make sure to shake it thoroughly to remove excess water, which prevents the pasta from getting watery when mixed with the pesto.

Return the drained pasta to the pot.

Step 4: Combine Pasta with Pesto and Vegetables

• 1/2 cup basil pesto
• roasted butternut squash from Step 1
• crispy bacon from Step 2
• 3 1/2 oz baby spinach

While the pasta is still warm, add the basil pesto to the pot and toss thoroughly to coat all the pasta evenly.

The warmth helps the pesto distribute better.

Add the roasted squash from Step 1, the crispy bacon from Step 2, and the fresh baby spinach to the pot.

Toss gently but well until everything is combined and the spinach begins to wilt slightly from the residual heat of the warm pasta.

Step 5: Finish and Serve

• 1/2 cup parmesan, shaved into thin curls
• toasted pine nuts from Step 2

Transfer the warm pasta salad to a serving platter or individual bowls.

Top with the shaved Parmesan curls and toasted pine nuts from Step 2, scattering them generously over the top.

Serve while the pasta is still warm so the flavors are at their best.