Warm pasta salad with pumpkin and bacon
Pumpkin season is in full swing, bringing with it countless culinary possibilities. While classic creamy soup is a real crowd-pleaser on chilly days, it's worth getting to know this orange autumn vegetable from a completely different perspective.
- 400g Hokkaido pumpkin
- 3 tablespoons olive oil
- Salt
- black pepper (to taste)
- 300 g Fusilli
- 150 g Speckwürfel
- 3 tablespoons fresh parsley
- 120g fresh goat cheese
- 1 tbsp grainy mustard
- 1 TL Honig
- Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper or a reusable baking mat 🛒.
- Cut the pumpkin into small cubes, mix it with 1 tablespoon of olive oil, salt and pepper, and spread it on a baking sheet. Roast it for 20 minutes until it is soft and lightly caramelized.
- Meanwhile, cook the fusilli in a pot of plenty of salted water until al dente.
- Fry the bacon cubes in a pan without oil until crispy. Wash the parsley and chop it finely.
- In a bowl, mix 2 tablespoons of olive oil, mustard, honey, salt and pepper to make a smooth dressing.
- Place the warm noodles in a large bowl, add diced pumpkin and bacon, and mix everything together well.
- Crumble the goat cheese and sprinkle it over the salad along with the parsley. Finally, drizzle the dressing over the top and enjoy the salad while still warm.
Here's how to make pasta salad with pumpkin and bacon
Anyone who thinks of salad as just cold, crisp leaves will be pleasantly surprised. Warm salads are an excellent bridge between a light meal and a warming main course. The different textures work together perfectly. The soft, almost creamy pumpkin meets the firm bite of the pasta, while the salty bacon provides the necessary crunch. A finely balanced acidity and spice round out the dish. It's an uncomplicated meal, suitable for both a relaxed dinner and a quick lunch while working from home.
The base of this dish is fusilli pasta. Its spiral shape allows it to absorb the dressing and flavors of the other ingredients particularly well. Cook the pasta in plenty of salted water until al dente. For the vegetable part, we're using Hokkaido pumpkin. The great advantage of this variety is obvious: the skin is perfectly edible, saving you the tedious peeling. Cut the pumpkin into bite-sized cubes and toss it generously with olive oil, salt, and freshly ground pepper. Spread it on a baking sheet and roast it in the oven. Roasting at high heat evaporates some of the moisture. The pumpkin becomes wonderfully soft and develops intense, slightly sweet caramel notes that significantly shape the character of the salad.
While the pumpkin is roasting in the oven, turn your attention to the bacon. Place the bacon cubes in a cold pan and heat them slowly. This gives the fat enough time to render, and the bacon will become incomparably crispy in its own fat, without any additional oil. Once the pasta, pumpkin, and bacon are ready, combine them in a large bowl. A good dressing will bind the individual elements together. To make it, whisk together high-quality olive oil with a little mustard, salt, and pepper until smooth. The mustard not only adds a touch of spice but also acts as an emulsifier, making the dressing nice and creamy. Pour the mixture over the still-warm ingredients and gently toss everything together.
Fresh herbs and cheese give the dish its finishing touch. Sprinkle chopped parsley and coarsely crumbled goat cheese over the salad. It's best to serve the pasta salad lukewarm, as this allows the flavors to develop most intensely.
