Go Back
–+ servings
crispy pasta salad in a bowl.
Print Recipe
No ratings yet

Crispy Pasta Salad (Air Fryer Method)

This Crispy Pasta Salad is a fun twist on classic pasta salad. Crispy air-fried pasta is tossed with fresh vegetables, mozzarella cheese, turkey pepperoni, and a homemade Italian dressing
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salad
Cuisine: American, Italian
Diet: Low Lactose
Skill Level: Intermediate
Servings: 6
Author: Rena Awada

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.
    cooked pasta tossed in oil and herbs in a bowl.
  • 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).
    air fried pasta in the air fryer.
  • 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)
    veggies chopped and placed in a bowl to make the pasta salad.
  • 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.
    air fried pasta added over the chopped veggies in the bowl.
  • Drizzle the salad with the dressing.
    drizzling the dressing over the pasta salad.
  • Toss gently and top with shaved parmesan. Serve immediately and enjoy.
    pasta salad topped with shaved parmesan in a round white bowl.

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

Serving: 1.5cups | Calories: 383kcal | Carbohydrates: 35g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 42mg | Sodium: 955mg | Potassium: 344mg | Fiber: 3g | Sugar: 4g | Vitamin A: 396IU | Vitamin C: 16mg | Calcium: 184mg | Iron: 2mg