Crispy Pasta Salad
Equipment
Ingredients
Ingredients
Pasta
200 g
Pesto sauce
100 g
Romaine lettuce (chopped)
200 g
Cherry tomatoes (halved)
150 g
Cucumber (sliced)
1 piece
Pepperoncini brine
30 ml
Mayonnaise
120 g
Extra-virgin olive oil
15 ml
Kosher salt
1.25 g
Ground black pepper
1.25 g
Worcestershire sauce
2.5 ml
Garlic clove
1 piece
Parmesan cheese (grated)
25 g
Lemon juice (fresh squeezed)
30 ml
red onion
0 pcs
tomato
0 pcs
peperoncini
0 pcs
sundries tomato
0 pcs
Instructions
Prepare dressing
Grate garlic clove. In a bowl, combine pepperoncini brine, mayonnaise, olive oil, salt, pepper, Worcestershire sauce, grated garlic, parmesan cheese, and lemon juice. Whisk until smooth.
Cook pasta
Boil pasta according to package instructions until al dente. Drain well.
Toss pasta with pesto
Immediately toss hot drained pasta with pesto sauce to coat evenly.
Air fry pasta
Spread pesto-coated pasta in a single layer in air fryer basket. Air fry at 200°C until crispy, about 8-10 minutes, shaking halfway through.
Prepare salad greens
Chop romaine lettuce, halve cherry tomatoes, and slice cucumber.
Assemble and serve
Toss crispy pasta with prepared dressing and salad greens (lettuce, tomatoes, cucumber). Serve immediately.
Serve
Serve the crispy pasta salad immediately while warm and crispy.
Storage
Store in airtight container. Crispiness diminishes after refrigeration.
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