Crispy Parmesan Air Fryer Pasta Salad with Lemon Herb Yogurt Dressing

This is a fresh twist on pasta salad with a crispy, golden texture and a cool, herby yoghurt dressing. The pasta is first boiled until just tender, then tossed with olive oil, parmesan, and spices before being air-fried until crisp on the outside. It is served over a simple chopped vegetable base and finished with a bright lemon dill yoghurt dressing. Perfect as a light lunch or a side dish that feels a bit different from the usual pasta salad.

Made with the help of Haden 6.5L Cream Air Fryer

Ingredients (serves 3 to 4)

For the crispy pasta
2 cups dried pasta
2 tablespoons olive oil
2 tablespoons grated parmesan
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika

For the salad base
2 medium tomatoes, chopped
1 cucumber, chopped
1 small red onion, finely chopped

For the yoghurt dressing
1 cup Greek yogurt
Juice of 1 lemon
1 teaspoon paprika
Salt, to taste
Black pepper, to taste
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped

Method:

Cook the pasta
Boil the pasta in salted water until al dente. Drain well and let it steam dry for a minute so it is not too wet.

Season and air fry
Add the pasta to a bowl. Mix with olive oil, parmesan, salt, pepper, garlic powder, and paprika until evenly coated.
Place in the air fryer and cook at 180 degrees for 20 minutes, shaking halfway through, until golden and crispy.

Prepare the salad base
In a bowl, combine chopped tomatoes, cucumber, and red onion. Mix lightly and set aside.

Make the yoghurt dressing
In a separate bowl, mix Greek yoghurt with lemon juice, paprika, salt, pepper, dill, and parsley until smooth and creamy.

Assemble
Add the crispy pasta on top of the fresh vegetable mix.
Spoon over the lemon herb yoghurt dressing and serve immediately for the best texture contrast.