This Pumpkin Pasta Salad with Goat Cheese & Crispy Prosciutto has become my favorite way to celebrate the mellow sweetness of pumpkin without reaching for heavy spices. I first put this combination together on a blustery October evening when I wanted something comforting that still felt fresh enough for a casual dinner party. The roasted pumpkin softens and caramelizes at the edges, offering a gentle sweetness that contrasts wonderfully with the tang of crumbled goat cheese. The prosciutto, cooked until it shatters into salty crisps, adds a salty crunch that transforms the whole bowl.

What makes this dish special is its balance of textures and temperatures: warm roasted pumpkin, al dente pasta, creamy cheese and brittle prosciutto. It works equally well served warm right out of the pan or at room temperature for potlucks. The recipe is forgiving and pantry-friendly—use your favorite short pasta, swap toasted pecans for walnuts, or choose young goat cheese for a milder tang. Over the years this simple salad has turned gatherings into lively feasts; friends often ask for the recipe and take home leftover prosciutto crumbs in napkins like tiny trophies.

Ingredients

• 8 ounces pasta (your choice): Short shapes like fusilli, penne or farfalle hold the pumpkin and goat cheese well; I prefer fusilli for its twists. Choose a high-quality brand like Barilla or De Cecco for consistent texture.
• 2 cups pumpkin, diced: Use sugar pumpkin or canned pumpkin cut into 1/2-inch cubes. Look for firm, brightly colored flesh—this will caramelize and sweeten in the oven.
• 4 ounces goat cheese, crumbled: Soft fresh chèvre adds tang and creaminess. Brands like Montrachet or Laura Chenel are reliable; younger chèvre is milder and spreads more easily.
• 4 slices prosciutto: Thinly sliced, preferably from a deli counter. Prosciutto adds a savory saltiness and crisps wonderfully when pan-fried.
• 2 tablespoons olive oil: Extra-virgin olive oil for roasting and finishing. Use a fruity variety for aroma; California or Italian EVOO works well.
• 1 teaspoon salt and 1/2 teaspoon black pepper: Adjust to taste; coarse sea salt enhances roasted pumpkin flavor.
• 1/4 cup fresh parsley, chopped: Flat-leaf parsley brightens the bowl—Italian parsley offers the best aromatic lift.
• 1/4 cup walnuts, chopped (optional): Toasted walnuts add an earthy crunch. Substitute toasted pecans or pumpkin seeds if preferred.

Instructions

Preheat and prepare pumpkin: Preheat the oven to 400°F. Toss the diced pumpkin with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet to encourage caramelization at the edges; overcrowding will steam the squash instead of roasting. Roast for 25–30 minutes, stirring once at the halfway point, until pieces are tender and edges are golden-brown. Cook the pasta: While the pumpkin roasts, bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions—usually 8–11 minutes depending on shape. Reserve 1/4 cup pasta cooking water before draining in a colander; the starchy water will help bind the dressing if needed. Drain and set aside briefly. Crisp the prosciutto: Heat a skillet over medium heat and lay prosciutto slices in a single layer. Cook 2–3 minutes per side until the slices become crisp and translucent. Remove to a paper towel-lined plate and let drain; once cooled slightly, crumble into bite-sized shards. The rendered fat in the pan can be used to toss the pasta for extra flavor if desired. Assemble the salad: In a large mixing bowl, combine the cooked pasta, roasted pumpkin, crumbled goat cheese and chopped parsley. Drizzle the remaining 1 tablespoon olive oil over the top and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss gently to combine. Add reserved pasta water a tablespoon at a time if the mixture seems dry—this will create a glossy coating without adding a heavy sauce. Finish and serve: Crumble the crispy prosciutto over the salad and add chopped walnuts if using. Toss gently one final time and serve warm or at room temperature. Taste for seasoning and add a final grind of black pepper if desired.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to three days. For best texture, keep toasted walnuts and crispy prosciutto separate and add them right before serving. Reheat gently in a low oven (300°F) for 8–10 minutes to warm through without melting the goat cheese entirely, or enjoy at room temperature. Do not freeze the combined salad; if you need long-term storage, freeze roasted pumpkin in a freezer-safe bag for up to three months and cook fresh pasta when ready.

Ingredient Substitutions

Use butternut squash instead of pumpkin for a sweeter, slightly firmer bite. Replace goat cheese with ricotta salata or feta for a sharper salty profile—reduce added salt if using feta. Omit prosciutto and add smoked tofu or roasted chickpeas for a vegetarian alternative. Swap walnuts for toasted pumpkin seeds or pecans, and choose gluten-free pasta to accommodate dietary needs. Adjust olive oil amounts if your cheese is creamier and will bind more readily.

Serving Suggestions

Serve alongside a crisp arugula salad dressed simply with lemon and olive oil to cut through the richness. This bowl pairs beautifully with roasted chicken or pork for a heartier meal, or enjoy it as a standalone light main with crusty bread. Garnish with a scattering of microgreens or a drizzle of high-quality balsamic reduction for an elegant finish. Small roasted apple slices or a squeeze of lemon can add an extra bright note.

Cultural Background

This dish is a modern, seasonal composition rather than a traditional recipe from one culture. It blends Mediterranean elements—olive oil, prosciutto and goat cheese—with autumnal squash that appears across European and North American fall cuisine. The combination reflects a trend in contemporary cooking that balances savory cured meats with sweet roasted vegetables and tangy dairy for contrast and depth.

Seasonal Adaptations

In autumn, highlight the pumpkin with a sprinkle of toasted sage or a pinch of nutmeg. In winter, swap pumpkin for roasted sweet potato and add pomegranate seeds for acidity. For spring, use blanched asparagus in place of pumpkin and reduce goat cheese for a lighter touch. Summer variations can incorporate roasted cherry tomatoes and basil while keeping the prosciutto crisp for contrast.

Meal Prep Tips

Roast the pumpkin and crisp the prosciutto up to two days ahead; store separately in the fridge. Cook the pasta the day you plan to serve and keep it slightly underdone if you expect to reheat, so it doesn’t get mushy. Pack components separately in meal-prep containers and assemble fresh at lunchtime. Use glass containers to retain heat and prevent flavor transfer in the fridge.

This salad is one of those recipes that invites improvisation—make it yours, and enjoy how a handful of simple, quality ingredients can create a memorable meal. Share it with people you love and let the prosciutto crumbs become the small, celebrated detail everyone fights over.