Pumpkin and Spinach Risoni Salad

Pumpkin and Spinach Risoni Salad
10 Mins
Prep time
30 Mins
Cooking time
Serves 4

What you need

  • 600g pumpkin, chopped into 2.5cm pieces
  • 125g PHILADELPHIA Block Cream Cheese, broken into 2cm pieces
  • Garlic olive oil spray
  • ¼ cup balsamic vinegar
  • ¼ cup light olive oil
  • 1 clove garlic, crushed
  • Pinch of sugar
  • Salt and freshly ground black pepper, to taste
  • 1 cup risoni pasta, cooked and drained
  • 50g baby spinach
  • 1 cup semi sundried tomatoes

How to make it

  1. PLACE the pumpkin and PHILLY on separate paper lined baking trays and spray with oil
  2. BAKE the pumpkin in a hot oven 200°C for 20 minutes, then add the PHILLY and cook a further 10 minutes until pumpkin is cooked and PHILLY is golden. Allow to cool.
  3. COMBINE the vinegar, oil, garlic, sugar and seasonings in a jar. Shake until well combined then stir dressing through the pasta until well coated. Toss through the spinach, tomatoes and pumpkin.
  4. SPOON the salad into a serving bowl then toss over the PHILLY. Serve immediately.