Crispy Pasta Salad
If you loved my smashed potato salad, this crispy pasta salad will be your new favorite! Air-fried pasta turns golden and crunchy, adding the perfect contrast to crisp vegetables, creamy dressing, and vegan feta.
Why You’ll Love This Recipe
- This is such a fun twist on pasta salad! Crispy pasta adds crunch instead of the usual soft texture, and it’s a great way to use leftover pasta.
- Perfect for BBQs, potlucks, and picnics. It travels well and always stands out among other dishes on the table.
- Ready in under 30 minutes, making it one of the Quickies! While the pasta is getting crispy, you can multitask by making the drssing and chopping other salad ingredients.
- Super easy to customize! Swap the vegetables or dressing ingredients based on what you have on hand or to accommodate your dietary requirements.
Key Ingredients
- Cooked bowtie pasta transforms into crispy, golden bites that act almost like homemade croutons.
- Paprika, garlic and herbs season the pasta before it crisps up.
- Romaine lettuce provides a crisp, refreshing base.
- We use Pompeian Olive Oil in the dressing for a smooth bite.
- Vegan yogurt is the base for a creamy dressing that adds a subtle tang.
- Dijon mustard adds extra flavor to the dressing with very little effort.
Hack It!
- No air fryer? Bake the seasoned pasta in the oven at 425°F (220°C) for 20-25 minutes, stirring halfway through.
- Use any other pasta simialr in size. Rotini, penne, fusilli, or shells all crisp up nicely.
- Similarly, you can just use gluten-free pasta if you have an allergy.
- Add extra protein by including chickpeas, tofu, or white beans.
- Use whatever you have in the fridge to avoid food waste. Bell peppers, olives, avocado, or corn all work well in this crispy pasta salad.
- This recipe yields 4 to 6 servings, depending on whether you serve it as a main meal or a side dish.
How to Make Crispy Pasta Salad
Step 1: Preheat your air fryer to 400°F.
Add the cooked pasta to your air fryer tray or a large bowl and toss with olive oil, paprika, garlic powder, dried parsley, oregano, salt, and pepper.
Step 2: Transfer to the air fryer and cook for 8-12 minutes, shaking halfway through, until golden and crispy. Alternatively, cook on a lined baking sheet in the oven for about 20 minuts, tossing halfway through.
Step 3: While those cook, prepare your salad base by adding all of the listed ingredients to a large bowl.
Step 4: Next, make the dressing. Whisk together the yogurt, olive oil, mustard, oregano, lemon, maple syrup, salt and pepper.
Step 5: Once combined, drizzle the chili oil over top and disperse with a spoon to create a melting lava effect.
Step 6: Once the pasta is crispy, let it cool slightly. Then, add to the salad.
Step 7: Pour the dressing over top of your salad.
Step 8 (optional): Toss everything together before serving.
Frequently Asked Questions
Yes. Prepare the salad, dressing, and crispy pasta separately. Toss everything together just before serving so the pasta stays crunchy.
Store in an airtight container in the refrigerator for up to 3 days. The pasta will soften over time but will still be delicious.
Yes, but let it cool completely before air frying. Cold, day-old pasta crisps up best.
Yes, ideally with an air fryer tray or fan setting.
More Vegan Pasta Salad Recipes
- Peanut Pasta Salad
- Spicy Pasta Salad
- Dill Pickle Pasta Salad
- Pesto Pasta Jar Salad
- Greek Pasta Salad
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The Recipe: Crispy Pasta Salad
Ingredients
- 3 cups cooked farfalle, cooled
- 1 tbsp olive oil
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp salt
For the salad:
- 1 head romaine lettuce, chopped
- 1 handful parsley, finely chopped
- 1 cup cherry tomatoes, sliced in half
- 1 red onion, finely diced
- 1 small cucumber, diced
- ½ cup vegan feta
For the dressing:
- ½ cup vegan yogurt, unsweetened
- 3 tbsp extra virgin olive oil, I use Pompeian
- 1 tbsp dijon mustard, heaping tablespoon
- 1 tbsp dried oregano
- ½ lemon, juiced
- 1 tsp maple syrup
- salt and pepper, to taste
- 1 tsp chili oil
Equipment
- Air Fryer or air fryer tray
- Large salad bowl
- Small bowl for the dressing
Instructions
- Preheat your air fryer to 400°F.
- Add the cooked pasta to your air fryer tray or a large bowl and toss with olive oil, paprika, garlic powder, dried parsley, oregano, salt, and pepper. Transfer to the air fryer and cook for 8–12 minutes, shaking halfway through, until golden and crispy.
- While those cook, prepare your salad base by adding all of the listed ingredients to a large bowl.
- To make the dressing, whisk together the yogurt, olive oil, mustard, oregano, lemon, maple syrup, salt and pepper. Once combined, drizzle the chili oil over top and disperse with a spoon to create a melting lava effect.
- Once the pasta is crispy, let it cool slightly, then add to the salad. Pour on the dressing and serve.
Notes
- No air fryer? Bake the seasoned pasta in the oven at 425°F (220°C) for 20-25 minutes, stirring halfway through.
- Use any other pasta simialr in size. Rotini, penne, fusilli, or shells all crisp up nicely.
- Add extra protein by including chickpeas, tofu, or white beans.
- Use whatever you have in the fridge to avoid food waste. Bell peppers, olives, avocado, or corn all work well in this crispy pasta salad.
- This recipe yields 4 to 6 servings, depending on whether you serve it as a main meal or a side dish.
