This pumpkin pasta salad has been my autumn comfort since the first time I roasted leftover pumpkin after a busy weekend. I discovered this combination on a chilly October afternoon when I wanted something that felt cozy but still bright enough for a late lunch. The roasted pumpkin caramelizes at the edges and brings a gentle sweetness, the goat cheese adds creamy tang, and the prosciutto gives salty, crunchy contrast—each bite becomes a little parade of textures. It's the kind of dish that makes people pause and take that second (and sometimes third) helping.

I started making this when I needed a quick dish to bring to a neighbor's casual gathering. It travels well at room temperature, slices of prosciutto stay crisp if you pack them separately, and guests loved the unexpected pairing of pumpkin with goat cheese. The recipe is forgiving: use whatever pasta shape you have on hand, and swap nuts or herbs depending on the season. Serve it warm for a comforting family dinner or at room temperature for a party — either way, it's reliably satisfying.

Ingredients

• Pasta (8 oz): Any short shape works—penne, fusilli, or farfalle are great because they catch the roasted pumpkin pieces and goat cheese. I prefer semolina pasta for its toothy texture; use gluten-free if needed.
• Pumpkin (2 cups, diced): Peel and dice fresh pumpkin or use well-drained canned pumpkin chunks (not puree). Look for sugar or pie pumpkin for sweeter flavor and firmer texture.
• Goat cheese (4 oz, crumbled): Choose a creamy chèvre. Logs are convenient—crumbled with a fork, they add tang and silkiness throughout the dish.
• Prosciutto (4 slices): Thinly sliced, dry-cured prosciutto crisps up quickly in a skillet for a salty, crunchy garnish. If you prefer less pork flavor, use pancetta or vegetarian bacon alternatives.
• Olive oil (2 tbsp): Extra-virgin for roasting and finishing—adds fruitiness and helps caramelize the pumpkin.
• Salt (1 tsp) & Black pepper (1/2 tsp): Simple seasoning for the pumpkin and pasta; adjust to taste, especially if your prosciutto is particularly salty.
• Fresh parsley (1/4 cup, chopped): Brightens the dish—flat-leaf parsley is my go-to for fresh herb flavor and color contrast.
• Walnuts (1/4 cup, chopped) – optional: Toast lightly for extra crunch and toasty flavor; substitute pumpkin seeds for a nut-free option.

Instructions

Prepare the oven and pumpkin: Preheat the oven to 400°F (200°C). Toss 2 cups diced pumpkin with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet—crowding steams rather than roasts. Roast for 25–30 minutes until tender and edges show golden caramelization; flip once halfway for even browning. Cook the pasta: While the pumpkin roasts, bring a large pot of salted water to a boil and cook 8 ounces pasta according to package directions until al dente (usually 8–12 minutes depending on shape). Reserve 1/4 cup of the pasta cooking water before draining; the starchy water helps bind the salad if you want a looser finish. Crisp the prosciutto: In a skillet over medium heat, lay out 4 slices prosciutto in a single layer. Cook for 2–4 minutes, turning once, until edges are crisp and the fat renders. Transfer to a paper towel–lined plate to drain and cool; when cool, crumble into bite-sized pieces. Watch closely—prosciutto can go from crisp to burnt quickly. Assemble the salad: In a large bowl combine the drained pasta, roasted pumpkin, 4 ounces crumbled goat cheese, and 1/4 cup chopped parsley. Add the crumbled prosciutto and toss gently to combine. If the mixture seems dry, add a tablespoon of olive oil or 1–2 tablespoons of reserved pasta water to loosen and coat the ingredients. Finish and serve: Adjust seasoning with salt and pepper to taste (remember prosciutto adds salt). Sprinkle 1/4 cup chopped walnuts if using. Serve warm or at room temperature; it holds well for casual gatherings and keeps texture contrast best when prosciutto is added just before serving.

Storage Tips

Allow the dish to cool slightly before refrigerating. Store in an airtight container for up to 3 days—if you want crisp prosciutto, store it separately and add it when serving. For best texture, keep nuts apart and toast just before serving. Reheat gently in a low oven (300°F / 150°C) for 8–10 minutes to warm through without melting the goat cheese completely; or serve at room temperature for an ideal balance of textures.

Ingredient Substitutions

If goat cheese isn’t available, use feta for a saltier tang or ricotta salata for a firmer crumb—expect slightly different textures. Swap walnuts for toasted pecans or pumpkin seeds if you need nut-free options. For a vegetarian version, replace prosciutto with roasted tempeh strips or smoked paprika–roasted mushrooms for savory depth. Use canned pumpkin chunks only if they’re firm and well-drained; pumpkin purée will make the dish too soft.

Serving Suggestions

Serve this as a main course with a crisp green salad or as a side alongside roasted chicken or grilled sausages. Garnish with extra parsley and a drizzle of good olive oil. For a party, present it on a shallow platter and scatter the prosciutto and walnuts on top for visual contrast. A squeeze of lemon just before serving brightens flavors beautifully.

Cultural Background

The idea of pairing roasted squash with cured meats and cheese draws on Mediterranean and Italian-American pantry traditions where sweet vegetables meet salty, cured proteins. While not a historic regional staple, this combination reflects modern seasonal cooking—celebrating autumn produce with simple techniques like roasting and crisping to layer flavors and textures much like antipasti or autumn salads found across Italy and the U.S.

Seasonal Adaptations

In late summer use roasted butternut squash or sweet potato in place of pumpkin; in winter try parsnips and a sprinkle of warm spices like a pinch of nutmeg. For spring, swap pumpkin for roasted asparagus or zucchini and add lemon zest. Holiday variations include swapping walnuts for chopped roasted chestnuts and adding a handful of dried cranberries for color and tartness.

Meal Prep Tips

To streamline weeknight cooking, roast the pumpkin and cook the pasta ahead. Store the pumpkin and pasta separately in containers; combine them the day of serving with crumbled goat cheese and parsley. Keep the prosciutto crisped and walnuts toasted in a small container and add at service time. This method keeps textures at their best and saves 20–30 minutes on busy days.

This pumpkin pasta salad is one of those dishes that’s flexible, forgiving, and crowd-pleasing. Whether you serve it warm for a quiet family dinner or at room temperature for a casual gathering, it rewards simple techniques with big flavor. Make it your own by trying the suggested substitutions and enjoy the smiles it brings around your table.