Description
This Crispy Pasta Salad recipe uses an air fryer to achieve perfectly crunchy pasta combined with fresh vegetables, tangy pepperoncini, and a zesty homemade dressing. It’s a vibrant, flavorful salad perfect for a quick lunch or a satisfying side dish.
Ingredients
Pasta and Seasoning
- 8 ounces uncooked short pasta (rigatoni, bowtie, or rotini)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Salad Ingredients
- 1 cup cherry tomatoes, halved
- ½ cup sliced pitted olives
- 1 cup cucumber, diced
- ½ cup red onion, thinly sliced
- ½ cup pepperoncini peppers, sliced
- 1 cup cubed mozzarella
- ½ cup thinly sliced mini turkey pepperoni (optional)
- ¼ cup shaved parmesan
Dressing
- 3 tablespoons olive oil
- 1½ tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- Kosher salt and black pepper, to taste
Instructions
- Cook Pasta: Boil the short pasta in salted water according to package instructions until al dente. Drain the pasta well once cooked.
- Dry Pasta: Pat the cooked pasta dry slightly using a clean kitchen towel or paper towels. This step is essential to help the pasta crisp properly in the air fryer.
- Season Pasta: Toss the pasta with 1 tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper to evenly coat the pasta pieces.
- Preheat Air Fryer: Set the air fryer to 375°F (190°C) and allow it to preheat completely for best results.
- Air Fry Pasta: Place the seasoned pasta in the air fryer basket and cook for 18-20 minutes, shaking the basket every 5 minutes to ensure even cooking. The pasta should turn golden and crispy on the edges.
- Prepare Salad Ingredients: While the pasta cooks, combine the cherry tomatoes, sliced olives, diced cucumber, thinly sliced red onion, sliced pepperoncini, cubed mozzarella, sliced mini turkey pepperoni (if using), and shaved parmesan in a large bowl.
- Make Dressing: Whisk together olive oil, white wine vinegar, Dijon mustard, honey, Italian seasoning, garlic powder, kosher salt, and black pepper until emulsified.
- Combine Pasta and Salad: Once the pasta is crisp and golden, let it cool for 2 to 3 minutes so it stays crunchy, then add it to the bowl with salad ingredients.
- Add Dressing: Drizzle the prepared dressing over the pasta and salad mixture.
- Toss and Serve: Gently toss everything together to coat the salad evenly. Top with additional shaved parmesan if desired and serve immediately for best texture and flavor.
Notes
- Patting the pasta dry before air frying is crucial to achieving crispiness.
- Shake the air fryer basket regularly to cook the pasta evenly and prevent burning.
- The turkey pepperoni is optional and can be omitted or substituted with a vegetarian alternative.
- This salad is best enjoyed immediately to preserve the pasta’s crunch.
- Adjust seasoning and dressing quantities to taste.