Description

This Crispy Pasta Salad combines tender rotini pasta with a medley of fresh vegetables, salami, and provolone cheese, all tossed in a zesty homemade dressing. After boiling, the pasta is air-fried to achieve a uniquely crispy texture that adds delightful crunch to every bite. Finished with a sprinkle of Parmesan cheese, this salad is perfect as a flavorful appetizer or a satisfying meal for gatherings.

Ingredients

Pasta and Salad Ingredients

12 oz. uncooked rotini pasta
2 tablespoons extra-virgin olive oil (for pasta)
1 cup halved cherry tomatoes
2/3 cup diced green pepper
1/3 cup diced red onion
1/2 cup cubed provolone (1/4-inch cubes)
1 cup cubed hard salami (1/4-inch cubes)
1/2 cup pitted black or Kalamata olives
Grated Parmesan cheese, for serving

Dressing Ingredients

1/3 cup red wine vinegar
2 teaspoons freshly squeezed lemon juice
2 teaspoons dried oregano
1 1/2 teaspoons minced garlic
1 teaspoon sugar
1/2 teaspoon kosher salt (plus extra for pasta)
1/4 teaspoon black pepper (plus extra for pasta)
1/2 cup extra-virgin olive oil (for dressing)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large bowl.
Prepare the Pasta for Air Frying: Drizzle the cooked pasta with 2 tablespoons of extra-virgin olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss well to combine all flavors evenly.
Preheat the Air Fryer: Set the air fryer to 400°F and let it preheat fully before adding the pasta to ensure proper crisping.
Air Fry the Pasta: Place the prepared pasta into the air fryer basket. Cook for 20 minutes, shaking the basket vigorously every 5 minutes to prevent sticking and promote even crisping. The pasta should turn crisp but remain tender inside.
Cool the Pasta: Remove the crispy pasta from the air fryer and let it cool to room temperature while you prepare the remaining salad components.
Combine Salad Ingredients: In a large bowl, mix together the halved cherry tomatoes, diced green pepper, diced red onion, cubed provolone, cubed hard salami, and pitted olives.
Make the Dressing: In a small bowl, whisk together red wine vinegar, lemon juice, dried oregano, minced garlic, sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Gradually whisk in 1/2 cup extra-virgin olive oil until the dressing is fully emulsified and smooth. Adjust seasoning to taste.
Toss Dressing with Vegetables: Pour the dressing over the vegetable and meat mixture. Toss gently until all ingredients are well coated.
Combine Salad and Crispy Pasta: Add the cooled crispy pasta to the dressed vegetable mixture and gently fold to combine, ensuring the crispy pasta maintains its texture.
Serve: Top the salad with a generous sprinkle of grated Parmesan cheese. Serve immediately to enjoy the contrast of crunchy pasta with the fresh salad flavors.

Notes

Shaking the air fryer basket frequently during cooking is essential to ensure the pasta crisps evenly and doesn’t clump together.
You can substitute hard salami with pepperoni or cooked bacon if preferred.
For a vegetarian version, omit the salami and add extra provolone or substitute with a plant-based cheese alternative.
The salad is best served fresh to enjoy the contrast between crispy pasta and fresh vegetables.
If you don’t have an air fryer, baking the pasta at 400°F on a lined baking sheet, stirring every 5 minutes for 20 minutes, can be an alternative method.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Air Frying
Cuisine: Italian-American