Agnolotti, pumpkin and spinach salad

 
Ingredients:
  • 500g butternut pumpkin, peeled, cut into 2cm pieces
  • olive oil cooking spray
  • 375g fresh feta and sun-dried tomato agnolotti pasta
  • 1/3 cup French salad dressing
  • 1 teaspoon dijon mustard
  • 1/2 cup sun-dried tomatoes in oil, drained, thinly sliced
  • 100g baby spinach
Procedure:
  1. Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper. Place pumpkin on tray. Spray with oil. Season with salt and pepper. Bake for 25 minutes or until golden and tender.
  2. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  3. Combine dressing and mustard in a jug. Place pasta, pumpkin, tomato, spinach and dressing mixture in a bowl. Season with salt and pepper. Toss to combine. Serve.

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