Cook pasta according to package directions, drain. Rinse with cold water; drain well and let dry.
Heat 2-1/2 inches of cooking oil in a deep saucepan or deep-fat fryer to 365 degrees F. Fry pasta, about a dozen at a time, in deep, hot oil for 1-1/2 minutes or until browned, stirring to separate pieces. Remove with slotted spoon. Drain on paper towels. Repeat with remaining pasta.
Place drained pasta in a mixing bowl; add walnuts and pumpkin seeds. Pour margarine or butter over mixture in bowl; stir to coat. Combine Parmesan cheese, oregano, and garlic salt. Sprinkle over mixture in bowl; toss. Cool. Store in an airtight container up to 3 days.