Crispy Pasta Salad
- Makes 2 servings
- Prep 10 minutes
- Cook 12 minutes
- Total 22 minutes
Not sure if you’ve noticed, but the internet has been in a full spiral over this Crispy Pasta Salad and we were not about to sit on the sidelines. FOMO is real. Crispy pasta? In a salad? Basically glorified croutons with a college degree? We had SO many questions as to who woke up one day and decided “you know what pasta salad is missing? A trip to the air fryer.” we strapped in, made it, and we're giving you our completely honest, zero-fluff review. Here’s how to make it and our real take. Spoiler: the yogurt dressing is the the real treat here and the crispy pasta is just its hype man.
Before you start
- Crispy Pasta Salad combines crunchy pasta with a creamy dressing.
- It’s quick and straightforward to prepare in just 20 minutes, suited to busy weeknights.
- You can customize the salad by adding proteins or skipping the air fryer for a traditional pasta salad vibe.
- This salad pairs well with grilled chicken, salmon, and other protein-rich dishes.
- For best results, serve fresh, as crispy pasta softens when mixed with dressing.
What stands out
Crunchy Meets Creamy: It’s a classic pasta salad with a crispy twist and a creamy yogurt dressing to balance it all out.
Quick and straightforward: Just chop, air fry, and toss – it’s ready in 20 minutes and suited to weeknights!
Macro Friendly: This pasta salad is the base for your proteins, such as these Chicken Souvlaki Skewers.
Completely Customizable: Skip the air fryer, add more veggies, adjust your dressing to taste – measure with your heart.
Kitchen tip
If crispy pasta isn’t your thing, then skip the air fryer and toss in al dente pasta for a classic vibe.
Swaps
- Lettuce Swaps: Romaine is the crispiest, but peppery arugula, fresh spinach, and spring mix all work well.
- Protein Add-ins: Boost your macros with proteins such as grilled chicken, salmon, or steak.
- Classic Pasta Salad Vibes: If crispy pasta isn’t your thing, then you can toss in al dente pasta and skip the air-fryer.
- Oven Method: If you don’t have an air fryer then cook your pasta on a parchment lined baking sheet at 425F (220C) for 15-20 minutes.
- Bulk it Up: Add in fresh veggies such as avocado or chickpeas for a heartier pasta salad.
Serve it with
Give your Crispy Pasta Salad a boost with proteins such as:
Questions
How do we store leftovers?
Store the components separately and re-crisp the pasta in the air fryer before serving for max crunch.
Can we make crispy pasta ahead of time?
Sorry our meal prep readers! This one’s not good for prepping ahead. Crispy pasta is best served fresh because it softens as it sits, especially once mixed with dressing.
Can we skip the crispy pasta step?
Absolutely—just toss freshly cooked pasta with the dressing and veggies for a softer, classic version.
Can we make crispy pasta without an air fryer?
Yes, bake it at 425°F (220C) on a sheet pan, flipping halfway, until golden and crisp.
Can you turn leftover pasta into crispy pasta?
Yep! This is a great use for leftover pasta!
Ingredients
Makes 2 servings
CRISPY PASTA
- 150 grams pasta shells
- Drizzle of olive oil
- ¼ cup freshly grated parmesan
YOGURT DRESSING
- 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
THE VEG
- 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
Equipment
- Medium Pot
- Air Fryer
- vegetable chopper
- Mixing Bowls
- Measuring Cups + Spoons
Method
- 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 balsamaic 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!
Kitchen notes
- Crispy Pasta Tip: Don’t overcrowd the air fryer—spread the pasta out so it crisps instead of steaming, and toss halfway through.
- Oven Method: Bake at 425°F (220C) on a lined sheet pan for 15–20 minutes, flipping once, until golden and crisp.
- Shortcut Version (Skip the crisping): You can toss freshly cooked pasta straight in for a more classic pasta salad vibe without the extra effort.
- Easy Swaps: Swap romaine for arugula, add grilled chicken, chickpeas, or avocado to bulk it up.
- Dressing To Taste: Start light with vinegar and salt, then adjust after tossing since the olives and pepperoncini add additional salt.
- Serve Immediately: This is not a make-ahead salad—the crispy pasta softens fast once dressed.
- Pro tip: Finely dice your veggies so you get a perfect bite every time.
Although our mom and we liked it, we prefer to boil the pasta and toss it right in. So if crispy pasta isn’t your thing, you don’t have to go the extra mile. It’s also not something you can let sit—it has to be enjoyed immediately.
