Crispy Pasta Salad with Yogurt Dressing

Ingredients

• 300 g Short pasta (Such as rigatoni, penne, or farfalle)
• 3 L Water (For cooking the pasta)
• 300 g Iceberg or romaine lettuce (Washed, thoroughly dried, and cut into large pieces)
• 250 g Cherry tomatoes (Halved)
• 100 g Red onion (Very thinly sliced)
• 15 g Fresh herbs (Parsley or basil, roughly chopped)
• 2 tbsp Olive oil (For tossing with the pasta)
• Salt (For salting the water and seasoning the pasta, to taste)
• Black pepper (To taste, for the pasta)
• 180 g Plain yogurt (Unsweetened)
• 120 g Sour cream
• 1 tbsp Mustard
• 2 tbsp Lemon juice (Can also be replaced with pickle juice)
• Salt (For the dressing, to taste)
• Black pepper (For the dressing, to taste)
• 0.5 tsp Garlic powder

Steps

1. 1

   Boil approximately 3 L of water in a large pot and add enough salt to season it well. Add the short pasta and cook it for 8 to 10 minutes, or until al dente according to the package instructions.

2. 2

   Drain the pasta completely and spread it out or let it rest for a few minutes so that the excess moisture evaporates thoroughly. This step helps it become crispy instead of steaming.

3. 3

   Place the drained pasta in a bowl. Add the olive oil, salt, and pepper, and toss until all the pieces are lightly coated and seasoned.

4. 4

   Preheat the air fryer to 200 °C. Transfer the pasta to the basket, arranging it in as even a layer as possible.

5. 5

   Cook the pasta at 200 °C for 15 to 18 minutes, until golden brown and crisp like chips. Shake the basket once during cooking so it browns evenly.

6. 6

   While the pasta is cooking, wash the lettuce, dry it thoroughly with a salad spinner or clean towels, and cut it into large pieces.

7. 7

   Halve the cherry tomatoes.

8. 8

   Cut the red onion into very thin slices or small dice, and roughly chop the fresh herbs.

9. 9

   Place the lettuce, tomatoes, onion, and herbs in a large bowl.

10. 10

    In another bowl, mix the plain yogurt, sour cream, mustard, lemon juice or pickle juice, salt, pepper, and garlic powder. Stir until completely smooth.

11. 11

    Pour the dressing over the salad and gently toss to coat the vegetables.

12. 12

    Add the crispy pasta on top of the salad just before serving to preserve its texture.

13. 13

    Gently toss everything, taking care not to break the lettuce or soften the pasta too much, and serve immediately.

Notes

The original recipe does not specify quantities, so the listed amounts are estimated for 4 servings. To keep the pasta crispy, add it at the end and serve immediately. If preparing in advance, store the pasta and dressing separately.

Nutrition per serving

• salad
• main course
• vegetarian
• pasta
• air fryer
• crispy
• quick
• dinner