Description
A delicious crispy pasta salad that combines fresh vegetables with flavorful dressing.
Ingredients
Scale
- 150 grams pasta shells
- 1 drizzle of olive oil
- ¼ cup freshly grated parmesan
- ½ cup plain yogurt
- 1 tbsp honey Dijon mustard
- ½ tbsp white balsamic vinegar (to taste)
- 1 teaspoon olive oil (to taste)
- salt (to taste)
- 2 cups romaine, finely diced (1/2 head)
- ½ English cucumber (finely diced)
- 1 cup cherry tomatoes (diced)
- ¼ cup Kalamata olives
- ⅛ cup pepperoncini (diced)
Instructions
- In a medium pot, cook pasta in well-salted boiling water until al dente. Drain, toss with olive oil and parm, then air fry at 390°F for 10–12 minutes, tossing halfway, until golden and crispy.
- For the dressing, whisk together yogurt, honey Dijon mustard, white balsamic vinegar, and salt until fully combined. Adjust to taste.
- To assemble: Add the veg and dressing to a bowl, toss in the crispy pasta and enjoy!
Notes
- For a spicier kick, consider adding more pepperoncini.
- This dish can be served warm or cold for a refreshing salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Air Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg