Recipe Ingredients
- 8 ounces rotini
- 2 tablespoons olive oil, divided
- 1/2 teaspoon garlic powder
- 1/4 cup Greek yogurt
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped fresh basil
- Kosher salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved
- 3/4 cup mozzarella pearls
- 4 ounces salami, cut into 1/2-inch cubes
- 1/4 red onion, thinly sliced
- 1/4 cup pitted black olives, drained
Recipe Directions
- Cook pasta in a large pot of salted boiling water according to package directions; drain.
- Toss cooked pasta, 1 tablespoon oil and garlic powder together in a large bowl.
- Coat air-fryer basket with olive oil cooking spray and preheat to 350°F. Add pasta and cook, shaking the basket halfway through, until golden-brown and crisp, about 10 to 14 minutes.
- Whisk yogurt, remaining oil, vinegar and basil together until combined. Season with salt and pepper, to taste. Add crispy pasta, tomatoes, mozzarella, salami, onion and olives, and toss to coat. Season with additional salt and pepper, to taste. Serve immediately and enjoy.
Tip:
For meal prep, store crispy pasta separately in an airtight container at room temperature for up to 5 days, until ready to toss and serve.
