Air-frying seasoned farfalle turns pasta salad into a genuinely crunchy barbecue side. The cooked noodles bake at 180°C (350°F) for about 20 minutes until they crackle like chips, then land on cool cucumber, red onion and diced pickles with a garlicky yogurt-mayo dressing sharpened with lemon. Drying the drained pasta well matters: any clinging water steams the pieces instead of letting them brown. Shake the basket halfway through and pull the pasta when it looks deep golden and rattles dryly. Dress the salad at the table rather than ahead, because the pasta softens once coated.
Instructions
- 1
Cook the farfalle in boiling salted water according to the package directions, about 10 minutes. Drain very well so the pasta is as dry as possible.
10:00 - 2
Put the drained pasta in a large bowl or pot. Add paprika, garlic powder, salt, chili flakes, and olive oil. Cover and shake well to coat every piece.
- 3
Spread the pasta in a single layer in the air fryer basket. Cook at 180°C (350°F) for 20 minutes, shaking halfway through, until golden and crisp.
20:00 - 4
Mix mayonnaise, yogurt, lemon juice, and pressed garlic until smooth and tangy.
- 5
Dice the cucumber, red onion, and pickles. Put them in a serving bowl, add the warm crispy pasta, pour over the dressing, and fold gently to coat without crushing the pasta.
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Frequently Asked Questions
Why air-fry cooked pasta?
Drained, oiled pasta crisps in the air fryer into crunchy, chip-like bites — a completely different texture from soft pasta salad. Dry the pasta well first.
How do I get it really crispy?
Drain thoroughly, coat with oil and seasoning, spread in a single layer and shake halfway through the 20 minutes at 180°C so every piece browns.
When should I dress it?
Toss with the dressing just before serving — the crispy pasta softens once coated, so dress only what you will eat right away.