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This crispy Italiano pasta salad will change how you cook this summer. One extra step upgrades the entire recipe!
This Crispy Italiano Pasta Salad reimagines the classic bowl by introducing an addictive, golden crunch. By tossing cooked pasta into the air fryer for a quick roast, the noodles transform into crispy bites. They serve as the perfect vessel for the bold Mediterranean flavors.
The base of the salad is a refreshing blend of chopped iceberg lettuce, crisp cucumbers, and juicy cherry tomatoes. This garden fresh foundation is layered with savory elements like salty Kalamata olives, sharp red onion, and protein packed salami.
Hand torn pieces of fresh mozzarella add a creamy, mild contrast to the air fried pasta, ensuring every forkful is a balanced mix of crunch and silkiness.
A base of Greek yogurt and mayo offers a lighter yet indulgent consistency, whisked with Dijon mustard, red wine vinegar, minced garlic, and a hint of honey for balance.
If you like this recipe, you will also love my Mexican Street Corn Pasta Salad or my Italian Chopped Salad.
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Crispy Italiano Pasta Salad
Ingredients
- 2 cups (120 g) uncooked farfalle, (bowtie pasta)
- 2 tbs olive oil
- 1/4 cup (25 g) shredded parmesan cheese
- 1 tsp McCormick Salad Supreme Seasoning
Creamy Italian Dressing:
- 1/2 cup (100 g) Greek yogurt
- 1/2 cup (110 g) mayonnaise
- 2 tsp Dijon mustard
- 2 tbs red wine vinegar
- 1 clove garlic
- 1 tbs honey
- 1/2 tsp McCormick Salad Supreme Seasoning
- 2 tbs freshly grated parmesan cheese
Salad:
- 1 medium head iceberg lettuce, shredded
- 3 Persian cucumbers, small dice
- 1 pint (0.45 kg) cherry tomatoes, halved
- 4 oz (115 g) fresh mozzarella, diced
- 1/3 cup (45 g) Kalamata olives, sliced
- 1/4 cup (40 g) red onion, diced
- 4 oz (115 g) Genoa salami, cut into thin strips
Instructions
- Cook your pasta al dente in salted water. Drain well and add to your air fryer. Toss with olive oil, shredded parmesan and seasoning. Add more seasoning if desired! Spread in a flat layer and air fry at 400℉, for 8-10 minutes (or until crispy) stirring halfway through. You can also bake the pasta on a large rimmed baking sheet at 425℉ for 25 minutes, stirring half way through.
Dressing:
- Place all ingredients in a small food processor or blender container; cover. Blend on high speed until smooth. Taste and adjust seasoning as needed.
Assembly:
- Add all of the salad ingredients, pasta and dressing to a large bowl; toss to coat. Garnish with more seasoning and dig in!
Notes
- Store leftovers in an airtight container in your fridge for up to 4-5 days.
- You can use paprika instead of salad supreme.
- You can use any medium sized pasta like: Oriechette, Cavatappi, Gemelli, Fusilli or Small Shells.