Preheat your oven to 180°C (350°F). Line a large baking tray with baking paper, then spread the pumpkin pieces out in a single layer. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Roast for 20–25 minutes, or until the pumpkin is golden and tender when pierced with a fork. Remove from the oven and allow to cool slightly.

Meanwhile, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it briefly under cold water to stop the cooking and prevent sticking. Set the pasta aside.

In a large bowl, add the roasted pumpkin from Step 1, the cooked pasta from Step 2, baby spinach leaves, and crumbled feta cheese. This creates the hearty base of the salad and ensures each bite has a bit of everything.

Add the zest and juice of one lemon to the bowl, followed by a drizzle of 2 tablespoons of extra-virgin olive oil. Gently toss everything together, making sure the dressing coats all the ingredients evenly. I like to toss gently by hand to keep the pumpkin pieces intact.

Serve the pasta salad immediately as a satisfying lunch or light supper. Enjoy it while the pumpkin is still a little warm or chill it for later—it's delicious either way! For extra freshness, try sprinkling some fresh herbs on top just before serving.