Pumpkin and Spinach Risoni Salad

• 600 g pumpkin, chopped into 2.5cm pieces
• 125 g PHILADELPHIA Cream Cheese, broken into 2cm pieces
• Garlic olive oil spray
• 1/4 cup balsamic vinegar
• 1/4 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
• 50 g baby spinach
• 1 cup semi sundried tomatoes Safeway 1 lb For $1.29 thru 02/09

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

pumpkin, philadelphia cream cheese, garlic, balsamic vinegar, light olive oil, clove garlic, sugar, salt, risoni pasta, baby spinach, semi sundried tomatoes

Taken from www.kraftrecipes.com/recipes/pumpkin-spinach-risoni-salad-123738.aspx (may not work)