Ingredients
Method
- Cook the 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.
- Prep the salad ingredients: halve 1 cup cherry tomatoes, slice 1/2 cup pitted olives, dice 1 cup cucumber, and thinly slice ½ cup red onion. Place them all in a large bowl.
- 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.
Video
Notes
- For the crispiest pasta, ensure it is as dry as possible after draining before tossing with oil and seasoning. Excess moisture will steam rather than crisp.
- Achieve an even crisp on the crispy pasta by shaking the air fryer basket every 5 minutes and avoiding overcrowding. Cook in batches if necessary.
- Storage: Store crispy pasta salad in an airtight container in the refrigerator for up to 3 days. The pasta may soften slightly over time, but the flavors will meld beautifully. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Achieve an even crisp on the crispy pasta by shaking the air fryer basket every 5 minutes and avoiding overcrowding. Cook in batches if necessary.
- Storage: Store crispy pasta salad in an airtight container in the refrigerator for up to 3 days. The pasta may soften slightly over time, but the flavors will meld beautifully. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.