This pumpkin pasta salad has become my favorite bridge dish between late summer and full-blown autumn. I first put these flavors together on a damp September afternoon when my pantry was stocked with fall squash, a bit of leftover prosciutto, and a wedge of tangy goat cheese begging to be used. The combination of tender, roasted pumpkin and chewy rotini, brightened by a honeyed mustard vinaigrette and finished with shards of crisp prosciutto, turned an ordinary weeknight into something celebratory without any stress. It’s the kind of bowl that invites conversation — everyone inevitably reaches for seconds.

What makes this preparation special is the contrast: creamy goat cheese against caramelized pumpkin, crunchy prosciutto against springy pasta. I think of it as an approachable, versatile dish that travels well from kitchen to picnic blanket. I’ll often double the pumpkin and add extra vinaigrette when entertaining; guests love how it tastes warm from the oven or at room temperature the next day. Over time I’ve refined the roast time, the vinaigrette balance, and the prosciutto crisping method so the textures and flavors stay distinct and bright.

Ingredients

• Rotini (8 ounces): Use a good-quality short pasta such as Barilla or DeCecco; the spirals trap dressing and goat cheese for maximum flavor in every bite. Measure by weight or use a 2-cup dry measure.
• Peeled and cubed pumpkin (3 cups): You can substitute butternut squash. Look for firm, blemish-free squash and cut into roughly 1-inch cubes to ensure even roasting and tender centers with caramelized edges.
• Olive oil (1 tablespoon + 3 tablespoons for dressing): Extra virgin for flavor; reserve a neutral oil if you prefer a lighter finish in the dressing.
• Salt and pepper: Kosher salt brings cleaner seasoning; freshly cracked black pepper adds brightness.
• Smoked paprika (1/4 teaspoon, optional): Adds a subtle smokiness that pairs nicely with prosciutto.
• Goat cheese (1/4 cup, crumbled): A creamy fresh goat cheese (e.g., Montrachet-style or Bucheron) provides tang and richness; crumble by hand for rustic morsels.
• Prosciutto (4 slices, optional): Thin-sliced Italian prosciutto crisps beautifully in the oven; you can substitute pancetta or omit for a vegetarian option.
• Fresh parsley (2 tablespoons, optional): Adds a bright, herbal finish; flat-leaf parsley holds up better than curly for texture and flavor.
• Vinaigrette: 3 tablespoons olive oil, 1 tablespoon apple cider or white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup or honey, salt and pepper to taste — whisk until emulsified for a balanced sweet-tangy dressing.

Instructions

Preheat and prepare squash: Preheat the oven to 400°F (200°C). Toss 3 cups peeled, 1-inch cubed pumpkin with 1 tablespoon olive oil, 1/2 teaspoon kosher salt (adjust to taste), 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon smoked paprika if using. Spread in a single layer on a rimmed baking sheet lined with parchment for easy cleanup. Roast 25–30 minutes, flipping at the 15-minute mark, until the cubes are tender and caramelized at the edges — fork-tender with golden spots is the cue. Cook the pasta: While the pumpkin roasts, bring a large pot of salted water to a boil (use about 1 tablespoon salt per 4 quarts water). Add 8 ounces rotini and cook according to package directions until just al dente — usually 8–10 minutes. Drain and rinse briefly under cool water to stop cooking and separate the spirals; this helps when tossing with vinaigrette so the pasta doesn’t clump. Crisp the prosciutto (optional): If using prosciutto, lay 4 slices on a parchment-lined sheet and bake at 400°F (200°C) for 8–10 minutes until crisp and slightly shrunken. Remove and cool on a rack, then break into bite-sized pieces. Alternatively, crisp in a nonstick skillet over medium heat for 3–5 minutes per side. Make the vinaigrette: In a small jar or bowl, combine 3 tablespoons olive oil, 1 tablespoon apple cider or white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup or honey, and a pinch of salt and pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness — a touch more vinegar brightens the bowl, more syrup rounds the edges. Toss and serve: In a large bowl, combine the cooked rotini, roasted pumpkin, crumbled 1/4 cup goat cheese, and prosciutto pieces if using. Drizzle most of the vinaigrette and toss gently to coat, adding the remaining dressing to taste. Garnish with 2 tablespoons chopped fresh parsley. Serve warm, at room temperature, or chilled depending on your mood.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you expect to keep portions longer, refrigerate the pasta and roasted pumpkin separately from the dressing and cheese — this preserves texture and keeps the goat cheese from dissolving into the pasta. Reheat gently in a skillet over low heat with a splash of water or additional olive oil, or enjoy cold tossed straight from the fridge. For transport, use a divided lunch container or pack the vinaigrette in a small jar and toss when ready to eat.

Ingredient Substitutions

Butternut squash is a one-to-one substitute for pumpkin with an equally sweet, nutty profile. For a vegetarian version, omit prosciutto and add toasted walnuts or roasted chickpeas for crunch and protein. Replace goat cheese with feta for a saltier tang, or use a vegan soft cheese to accommodate dairy-free diets (note that the flavor and creaminess will shift). If you prefer a smokier finish, add a pinch more smoked paprika or a teaspoon of liquid smoke to the dressing.

Serving Suggestions

Serve this as a light main with a crisp green salad and a dry white wine like Sauvignon Blanc, or present it as part of a buffet alongside roasted vegetables and grain salads. Garnish with toasted pepitas for added crunch or a drizzle of good-quality balsamic for deeper sweetness. For a heartier meal, stir in shredded rotisserie chicken or roasted Brussels sprouts.

Cultural Background

While not a traditional dish of any single cuisine, this recipe draws inspiration from modern Italian and contemporary American cooking: short pasta shapes, cured pork, and fresh cheeses married with seasonal produce. Roasting squash to concentrate sweetness is a technique found across many culinary traditions, and pairing it with tangy cheese and a bright vinaigrette reflects the palate-balancing approach common in Mediterranean kitchens.

Seasonal Adaptations

In fall and winter, use sugar pumpkin or kabocha for richer flavor and swap maple syrup for honey in the dressing. In spring and summer, substitute roasted sweet corn and cherry tomatoes for pumpkin to lighten the bowl. During the holidays, add a handful of dried cranberries and toasted pecans for color and festive texture.

Meal Prep Tips

For weekly meal prep, roast a double batch of pumpkin and cook a larger portion of rotini early in the week. Store components separately: pasta, squash, vinaigrette, and goat cheese in small containers. Assemble individual portions the night before work or toss together the morning of for a fresh lunch. Use leakproof jars for dressing and glass containers for refrigeration to keep everything tasting fresh.

There’s a simple joy in sharing this bowl with friends and family — it’s reliable, flavorful, and approachable. Whether you serve it warm from the oven or chilled at a picnic, it’s a welcome addition to any autumn table. Make it your own by adjusting the herbs, adding toasted seeds, or experimenting with different soft cheeses. Enjoy the season and the company around your table.