Teff Pasta Salad

This Teff Pasta Salad was made by the wonderful Steph from @a.zest.for.life.with.steph. It’s light, yet filling and seriously tasty!

Steph’s motivation is sharing her passion for eco-friendly and sustainable living, healthy recipes, weekly meal prep ideas and ways to juggle Mum and business life. If you want to be inspired, and learn the healthy habit hacks to live a healthier and happier lifestyle, give Steph a follow on Instagram, or head to her website A Zest For Life.

Check out the recipe below.



  • 300gr of pumpkin (peeled and chopped)
  • 250gr of Teff Tribe Seriously Tasty Fusilli Pasta
  • 40gr of sunflower seeds and pine nuts (or whatever seeds you like)
  • 425gr can of corn (drained)
  • 125gr of baby tomatoes (chopped or keep whole)
  • handful of chopped kale (or spinach)
  • 1/4 cup of chopped chives


  • 3 tbsp of olive oil (garlic infused)
  • 2 tbsp of maple syrup
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp dijon mustard
  • salt and pepper
  • red pepper flakes (optional)


1. Place pumpkin on a baking tray and coat with olive oil, salt and pepper. Roast for 30 mins on 200oC (until golden brown).
2. Cook pasta as per packet instructions. After draining pasta, coat in a small amount of olive oil (garlic infused).
3. Add seeds and nuts to a baking tray and place in the oven for 5 minutes until brown (careful not to burn).
4. To a large salad bowl, add the roasted pumpkin, cooked pasta, corn, baby tomatoes, kale and chopped chives.
5. Add all of the dressing ingredients into a glass jar and shake or stir until combined.
6. Pour the dressing over the salad and gently toss the pasta salad to coat all of the ingredients with the dressing.
7. Sprinkle the salad with the toasted seeds and ENJOY!