Pumpkin pasta salad with kale, feta and almonds

Pumpkin pasta salad with kale, feta and almonds


  • 2 tbsp of olive oil
  • 250g (8.8 oz) of kale
  • 1 pumpkin, roughly 750g (26.5 oz) 
  • 1 large red onion, sliced into petals
  • 2 garlic cloves, peeled and crushed
  • 250g (8.8 oz) of whole wheat fusilli
  • sea salt
  • freshly ground black pepper

To serve:

  • 100g (3.5 oz) of flaked almonds
  • 100g (3.5 oz) of feta


  1. Preheat oven to 200°C/gas mark 6.

  2. Peel, deseed and roughly chop the pumpkin into 2.5cm cubes. Toss in olive oil, salt and pepper with the onion petals and roast in the oven for 25–30 minutes until soft and slightly caramelised.

  3. Tear the curly kale into smaller pieces, trimming any tough stalks, and add to the roasting tray after 20 minutes to crisp up a little.

  4. Cook the fusilli in salted boiling water until al dente, according the packet instructions.

  5. In a hot, dry frying pan, toast the flaked almonds until golden brown.

  6. Once all the elements are cooked and warm, the pasta with the roasted vegetables.

  7. Scatter over the toasted almonds and crumble feta cheese over the top. Serve immediately with green salad and crusty bread.


Preparation time: 45 mins

Serves: 4 

Nutrition: n/a



Serve with a warm crusty baguette and butter 

  • Recipe courtesy of Karen Burns-Booth and Barilla
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