Agnolotti , Pumpkin and Spinach Salad

• 500 g butternut pumpkin, peeled and diced small
• 375 g agnolotti pasta
• 13 cup French dressing
• 2 teaspoons Dijon mustard
• 2 tomatoes, diced, you could use sundried tomatoes instead
• 200 g baby spinach leaves
• 1 avocado, diced
• 12 cup pine nuts, toasted
• olive oil flavored cooking spray

1. Heat oven to 220 C.
2. Spray diced pumpkin with olive oil spray
3. Bake till golden and tender 30 - 40 minutes.
4. Cook pasta according to directions on pack, drain.
5. Combine dressing and mustard in a jug.
6. Place all ingredients in pretty salad bowl.
7. Toss, season and enjoy.

agnolotti pasta, french dressing, mustard, tomatoes, baby spinach leaves, avocado, pine nuts, olive oil

Taken from www.food.com/recipe/agnolotti-pumpkin-and-spinach-salad-333503 (may not work)