Air Fryer Crispy Pasta Salad

• 3 cups cooked farfalle
• 1 tbsp olive oil (for pasta)
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley (for pasta)
• 1 tsp dried oregano (for pasta)
• 1 tsp salt (for pasta)
• 1 head romaine lettuce
• handful parsley
• 1 cup cherry tomatoes
• 1 whole red onion
• 1 small cucumber
• 0.5 cup vegan feta
• 0.5 cup vegan yogurt, unsweetened
• 3 tbsp extra virgin olive oil (for dressing)
• 1 tbsp Dijon mustard
• 1 tbsp dried oregano (for dressing)
• 0.5 whole lemon
• 1 tsp maple syrup
• to taste salt (for dressing)
• to taste black pepper
• 1 tsp chili oil

Instructions

1. Preheat your air fryer to 400°F (200°C).
2. In a large bowl or directly in the air fryer tray, add the cooked cooled farfalle and toss with 1 tbsp olive oil, paprika, garlic powder, onion powder, dried parsley, dried oregano, salt, and pepper.
3. Transfer the seasoned pasta to the air fryer and cook for 8–12 minutes, shaking the basket or tray halfway through, until the pasta is golden and crispy.
4. While the pasta cooks, prepare the salad: chop the romaine lettuce and add to a large bowl with finely chopped parsley, halved cherry tomatoes, diced red onion, diced cucumber, and vegan feta.
5. Make the dressing by whisking together the vegan yogurt, extra virgin olive oil, Dijon mustard, dried oregano, juice of half a lemon, maple syrup, and salt and pepper to taste. Once combined, drizzle the chili oil over the dressing and stir to create a marbled effect.
6. When the pasta is crispy, let it cool slightly, then add it to the salad bowl. Pour the dressing over the salad, toss to combine, and serve.
7. If you don't have an air fryer: spread the seasoned pasta on a baking sheet and bake at 425°F (220°C) for 20–25 minutes, stirring halfway through, until crispy.