Pumpkin pasta with crispy prosciutto

This pumpkin pasta salad with goat cheese and crispy prosciutto brings together cozy fall flavors and bright, fresh textures in one dish. It’s a lovely side for autumn dinners or a satisfying standalone lunch that balances creamy, savory, and slightly sweet notes.

I first made this recipe when I had a leftover pumpkin and wanted something light but filling. It quickly became a favorite, especially for cool evenings when I want something fresh but still comforting.

Ingredients

• Rotini pasta: eight ounces to hold the roasted pumpkin pieces and vinaigrette well
• Peeled and cubed pumpkin or butternut squash: three cups for sweetness and tender texture roasting brings out its natural sugars
• Olive oil: for roasting and the vinaigrette adds richness and helps everything meld together
• Salt and pepper: to season both the pumpkin and the final salad
• Smoked paprika: quarter teaspoon optional but adds a subtle smoky depth that complements the prosciutto
• Goat cheese: quarter cup crumbled for creamy tanginess that contrasts the sweet pumpkin
• Prosciutto: four slices optional for salty, crispy texture and umami flavor
• Fresh parsley: two tablespoons chopped to garnish and bring bright herbal notes
• Apple cider vinegar or white wine vinegar: one tablespoon in the vinaigrette to add acidity that balances the richness
• Dijon mustard: one teaspoon for emulsifying the vinaigrette and giving a slight bite
• Maple syrup or honey: one teaspoon to add a touch of sweetness to the dressing and enhance the pumpkin flavor

Instructions

Savor the Roasting Heat:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Toss the peeled and cubed pumpkin with one tablespoon of olive oil, salt, pepper, and the smoked paprika if using. Spread it evenly on a baking sheet. Roast for twenty-five to thirty minutes, flipping halfway through so each side becomes tender and golden. The roasting deepens the pumpkin’s natural sweetness, so don’t rush this step.

Cook the Pasta Just Right:

While the pumpkin roasts, bring a large pot of salted water to a boil and cook eight ounces of rotini pasta according to the package directions. Drain when al dente and rinse under cool water to stop the cooking and prevent stickiness. Set aside to cool slightly.

Make Crispy Prosciutto:

If you are using prosciutto, arrange the slices on a parchment-lined baking sheet and bake in the oven for eight to ten minutes until crispy and browned. Let them cool on the tray before gently breaking into bite-sized pieces. This adds a wonderful crunch and salty bite to the salad.

Whisk Together the Vinaigrette:

In a small jar or bowl, combine three tablespoons of olive oil, one tablespoon of apple cider or white wine vinegar, one teaspoon of Dijon mustard, one teaspoon of maple syrup or honey, and salt and pepper to taste. Whisk vigorously until the dressing is smooth and emulsified. This lively vinaigrette ties all the salad components together with a perfect balance of acidity and sweetness.

Combine and Toss:

In a large mixing bowl, gently combine the cooked pasta, roasted pumpkin, crumbled goat cheese, and crispy prosciutto pieces if using. Drizzle the vinaigrette over everything and toss gently to coat without breaking the pumpkin or goat cheese too much.

Add a Fresh Garnish:

Finish the salad with the chopped fresh parsley sprinkled on top. This adds a fresh green color and a mild herbal brightness. Serve the salad warm, at room temperature, or chilled depending on your preference and the weather.

One of my favorite moments with this dish was serving it at a fall picnic where the warm roasted pumpkin was still just slightly warm against the cool air. The goat cheese melting slightly in a bite made the whole thing feel special and comforting without fuss.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. Because the vinaigrette can make the pasta absorb flavor over time, it’s best to toss again briefly before serving if it’s been sitting a day or two. Pumpkin can become softer when stored, so if you want to serve chilled, keep the pumpkin cubes separate and add them at serving time to preserve texture.

Ingredient substitutions

Butternut squash is the best substitute for pumpkin and works almost identically with the same roasting time. You can swap goat cheese for feta for a sharper flavor or creamy ricotta for a milder version. If prosciutto is not available or preferred, crispy pancetta or even toasted nuts like walnuts or pecans provide nice crunch and savoriness. Maple syrup in the vinaigrette can be replaced with honey or agave nectar depending on your taste or diet.

Serving suggestions

Serve this salad alongside roasted chicken or turkey for a complete autumn meal. It also pairs beautifully with a crisp white wine or a sparkling apple cider for an elegant touch. If you want to add greens, toss in a handful of arugula or baby spinach just before serving for a peppery note and added nutrients.

This pumpkin pasta salad balances comforting autumn flavors with fresh, bright accents in a way that satisfies any occasion. Enjoy it warmed, chilled, or at room temperature.

FAQs about Recipes

→ What type of pasta works best with roasted pumpkin?

Short pasta shapes like rotini hold the vinaigrette and pumpkin pieces well, making them ideal for this dish.

→ Can I substitute goat cheese with another cheese?

Yes, creamy cheeses like feta or ricotta salata also pair nicely with the roasted pumpkin and prosciutto.

→ How do I achieve crispy prosciutto?

Bake prosciutto slices on parchment at 400°F for 8–10 minutes until they are golden and crisp.

→ Is smoked paprika necessary?

Smoked paprika adds depth but is optional; regular paprika or a pinch of cumin can be used instead.

→ What is the best way to serve this pasta combination?

This pasta pairs well served warm, chilled, or at room temperature, making it versatile for any occasion.