Agnolotti, pumpkin and spinach salad

Brighten up the evening with this salad main thats a beautiful mixture of colours and textures.

Recipe «Agnolotti, pumpkin and spinach salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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 tsp dijon mustard , 1/2 cup sun-dried tomatoes in oil, drained, thinly sliced, 100g baby spinach .

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 tsp dijon mustard 
• 1/2 cup sun-dried tomatoes in oil, drained, thinly sliced 
• 100g baby spinach 

Instructions

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.