Pumpkin Pasta Salad

Welcome to our Kitchen – it’s “Pasta Salads for One! …or just add more ingredients for more ;-)” time.

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Welcome to our Kitchen - it’s “Pasta Salads for One! …or just add more ingredients for more ;-)” time.

Yields1 Serving
 0.50 cup diced cooked Pumpkin
 0.25 can Four Bean Mix, rinsed and drained
 1 cup Penne Pasta
 0.50 sliced Spring Onion
 1 tbsp Olive Oil
 2 tsp Balsamic Vinegar
 0.25 tsp Mrs Rogers Louisiana Cajun Spices
 Mrs Rogers Pink Himalayan Salt, to taste
1

Boil the pasta according to the instructions on the packet (general this is to bring salted water to the boil and add your pasta to cook for 10 minutes). Drain and set aside.

2

Add the oil, spring onions and cajun spices to a pot and on a medium heat, cook until fragrant. Add the vinegar and pre-cooked pumpkin (you can do this in the microwave), and stir until combined. Remove from heat and set aside.

3

In a medium sized bowl, combine all ingredients and stir. Taste and add salt as required. Either serve hot or chill. Can be kept in the fridge for up to 3 days.

Ingredients

 0.50 cup diced cooked Pumpkin
 0.25 can Four Bean Mix, rinsed and drained
 1 cup Penne Pasta
 0.50 sliced Spring Onion
 1 tbsp Olive Oil
 2 tsp Balsamic Vinegar
 0.25 tsp Mrs Rogers Louisiana Cajun Spices
 Mrs Rogers Pink Himalayan Salt, to taste

Directions

1

Boil the pasta according to the instructions on the packet (general this is to bring salted water to the boil and add your pasta to cook for 10 minutes). Drain and set aside.

2

Add the oil, spring onions and cajun spices to a pot and on a medium heat, cook until fragrant. Add the vinegar and pre-cooked pumpkin (you can do this in the microwave), and stir until combined. Remove from heat and set aside.

3

In a medium sized bowl, combine all ingredients and stir. Taste and add salt as required. Either serve hot or chill. Can be kept in the fridge for up to 3 days.

Pumpkin Pasta Salad