Creamy, cozy, and just a little unexpected—this pumpkin orzo salad is a fall twist on pasta salad that’s perfect for weeknight dinners or holiday gatherings.
Jump to RecipeWhy You’ll Love This Recipe
- Creamy pumpkin sauce makes it comforting yet light
- Orzo pasta = quick cooking and easy to eat
- A fun, seasonal take on pasta salad
Equipment You’ll Need
- Saucepan (for cooking orzo)
- Skillet (for sauce)
- Mixing bowl
Ingredients
- 1 cup orzo pasta
- 1 tbsp olive oil
- 1/2 cup pumpkin purée
- 1/4 cup cream or half-and-half
- 1/4 tsp nutmeg
- Salt & pepper, to taste
- 2 cups baby spinach
- 1/4 cup crumbled feta cheese
- 2 tbsp toasted pepitas
Instructions
- Cook orzo according to package directions; drain and set aside.
- In a skillet, warm olive oil and stir in pumpkin purée, cream, nutmeg, salt, and pepper. Simmer 3–4 minutes until creamy.
- Add cooked orzo to the skillet and toss to coat.
- Stir in baby spinach until just wilted.
- Transfer to a serving bowl and top with feta and pepitas.
Serving Suggestions
- Serve warm as a cozy main or side
- Pair with roast chicken or pork tenderloin
Make-Ahead and Storage Tips
- Best enjoyed warm, but leftovers keep 2–3 days in the fridge
- Reheat gently with a splash of cream or broth to loosen the sauce
Yield: 4 servings
Creamy Pumpkin Orzo Autumn Salad
Servings
4
servings
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Ingredients
1 cup orzo pasta
1 tbsp olive oil
1/2 cup pumpkin purée
1/4 cup cream or half-and-half
1/4 tsp nutmeg
Salt & pepper, to taste
2 cups baby spinach
1/4 cup crumbled feta cheese
2 tbsp toasted pepitas
Directions
- Cook orzo according to package directions; drain and set aside.
- In a skillet, warm olive oil and stir in pumpkin purée, cream, nutmeg, salt, and pepper. Simmer 3–4 minutes until creamy.
- Add cooked orzo to the skillet and toss to coat.
- Stir in baby spinach until just wilted.
- Transfer to a serving bowl and top with feta and pepitas.
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