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This Crispy Pasta Salad is loaded with fresh vegetables, mozzarella, turkey pepperoni, and a simple homemade Italian dressing. The star of the recipe is the air-fried pasta. It’s a fun twist on traditional pasta salad that’s perfect for summer gatherings, potlucks, lunches, or an easy weeknight side dish.
My Take on This Recipe
Traditional pasta salad is always a crowd favorite, but adding crispy pasta takes it to a whole new level. The crunchy pasta creates a texture that’s similar to croutons, making every bite more satisfying. As a certified nutrition coach, I love recipes that combine fresh vegetables, protein, and simple ingredients while still feeling fun and exciting. This pasta salad is one of those recipes that always gets people asking for the recipe after the first bite.
For those that prefer not to use the pepperoni (don’t blame you!) replace it with some chopped grilled chicken.
Recipe Overview
Key Ingredients
Here are the key ingredients to make this salad. Full measurements are in the recipe card below.
- Pasta: Rigatoni, bowtie, or rotini work best because their shape holds up well during air frying and soaks in the dressing well.
- Cherry Tomatoes: Add freshness, color, and natural sweetness.
- Cucumber: Adds a crisp, refreshing crunch that balances the savory ingredients.
- Olives: Brings a salty, briny flavor that compliments the Italian-inspired ingredients.
- Pepperoncini Peppers: Adds a tangy kick and extra flavor.
- Mozzarella Cheese: Creamy mozzarella cubes make the salad more satisfying and pair perfectly with the dressing.
- Turkey Pepperoni: Adds protein and a savory flavor without making the salad too heavy.
- Parmesan Cheese: A finishing touch that adds richness and a salty bite.
- Italian Dressing: A simple homemade dressing made with olive oil, vinegar, Dijon mustard, and seasonings ties everything together.
Substitutions and Variations
- Use regular pepperoni instead of turkey pepperoni. (I do not consume pork so If I use any processed meat, it will be turkey)
- Skip the pepperoni and add a handful of marinated artichoke hearts instead.
- Swap mozzarella for feta cheese.
- Add grilled chicken for extra protein.
- Include chopped salami for an Italian deli-style pasta salad.
- Add bell peppers for extra crunch.
- Use store-bought Italian dressing if you’re short on time.
- Toss in some arugula or baby spinach right before serving for extra volume.
How to Make Crispy Pasta Salad
Cook the pasta in salted water according to package directions, then drain well.
Pat the cooked pasta dry slightly (important for crisping).
Toss with olive oil, Italian seasoning, garlic powder, a bit of salt, and pepper.
Preheat air fryer to 375°F.
Air fry pasta for 18-20 minutes, shaking every 5 minutes, until golden and crispy on the edges. (The more golden the pasta gets, the crispier).
Prep the salad ingredients and place them all in a large bowl.
Whisk together olive oil, red wine vinegar, Dijon, honey, Italian seasoning, garlic powder, salt, and pepper.
Once done, let the crispy pasta cool slightly for 2 to 3 minutes so it stays crunchy.
Add to the salad bowl and drizzle with dressing.
Toss gently and top with shaved parmesan.
Tips for the Best Crispy Pasta Salad
- Pat the pasta dry before air frying to help it crisp up.
- Do not overcrowd the air fryer basket: Work in batches if needed so the pasta gets air circulation on all sides.
- Shake the air fryer basket every 5 minutes for even cooking.
- Let the pasta cool for a few minutes before adding it to the salad. Adding it straight from the air fryer while it is steaming hot can wilt the fresh vegetables.
- Serve shortly after assembling to maintain the best texture. Otherwise the crispy pasta starts getting soft.
- Add the dressing just before serving for maximum crunch. This keeps the pasta as crunchy as possible for as long as possible.
Make Ahead and Storage
- Make ahead: You can air fry the pasta ahead of time and store it at room temperature in an airtight container for up to a day. It will hold its crunch well. Prep all the salad ingredients separately and store them in the fridge. When ready to serve, combine everything and add the dressing fresh.
- Storing: Leftovers can be stored in the fridge for up to 2 days, but keep in mind the pasta will soften over time.
Common Questions
Yes. Prepare the vegetables and dressing ahead of time, then air fry the pasta and assemble just before serving for the best texture.
Rigatoni, bowtie, and rotini all work well because they crisp nicely and hold their shape.
Yes. Spread the seasoned pasta on a baking sheet and bake at 425°F until crispy and golden, stirring occasionally.
It stays crunchy for 1-2 hours even after being dressed. For meal prep, keep the components separate and combine right before eating.
Absolutely. Any vinaigrette style dressing works well here. Store bought Italian, Greek dressing, or even a lemon herb vinaigrette are all great options.
It is great for meal prep as long as you store the crispy pasta separately from the salad and dressing. When you are ready to eat, just toss everything together and you are good to go.
Serving Suggestions
- Grilled chicken like my grilled cilantro lime chicken
- Feta Turkey burgers
- Grilled skewers like this bang bang chicken skewers
- Grilled Honey Lemon Shrimp
- Baked BBQ Chicken Breast
- Sandwiches and wraps like chicken cutlet sandwich and chicken caesar wrap
More Summer Salad Recipes
- Watermelon Feta Salad
- Mediterranean Chickpea Salad
- Greek Pasta Salad
- Cucumber Tomato Salad
- Chicken Caesar Pasta Salad
- Corn and Avocado Salad
Made these? Please consider leaving me a ⭐️ review and a comment below and let me know how it went. And tag me on Instagram so I can see your creations!
Crispy Pasta Salad (Air Fryer Method)
Ingredients
Crispy Pasta:
- 8 ounces uncooked short pasta, rigatoni, bowtie, or rotini work best
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Salad:
- 1 cup cherry tomatoes, halved
- 1/2 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
Italian 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 & black pepper, to taste
Instructions
- Cook the 8 ounces uncooked short pasta in salted water according to package directions, then drain well.
- Pat the cooked pasta dry slightly (important for crisping).
- Toss with 1 tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
- Preheat air fryer to 375°F.
- Air fry pasta for 18-20 minutes, shaking every 5 minutes, until golden and crispy on the edges. (The more golden the pasta gets, the crispier).
- Prep the salad ingredients and place them all in a large bowl. (1 cup cherry tomatoes, 1/2 cup sliced pitted olives, 1 cup cucumber, ½ cup red onion, ½ cup pepperoncini peppers, 1 cup cubed mozzarella, ½ cup thinly sliced mini turkey pepperoni, and ¼ cup shaved parmesan)
- Whisk together 3 tablespoons olive oil, 1½ tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, ½ teaspoon Italian seasoning, ¼ teaspoon garlic powder, and Kosher salt & black pepper.
- Once done, let the crispy pasta cool slightly for 2 to 3 minutes so it stays crunchy. Then, add the pasta into the bowl with the veggies.
- Drizzle the salad with the dressing.
- Toss gently and top with shaved parmesan. Serve immediately and enjoy.
Notes
- Rigatoni, bowtie, and rotini work best because they hold their shape well during air frying.
- Pat the cooked pasta dry before seasoning to help it crisp up properly.
- Air fryer cooking times may vary. Cook until the pasta is golden brown and crispy around the edges.
- For the best texture, allow the pasta to cool for 2 to 3 minutes before adding it to the salad.
- Serve shortly after assembling to keep the pasta crunchy.
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will soften as it sits.
- The crispier the pasta gets, the more crunch you’ll have in the finished salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
