Ingredients:

  • 1 lb bowtie farfalle pasta
  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 pint cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup sliced black olives
  • 1 bell pepper, diced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard
  • salt to taste
  • black pepper to taste

Instructions:

  1. Cook the bowtie pasta in heavily salted water for 2 minutes less than the package instructions for al dente. Drain well and rinse with cold water to stop the cooking process.
  2. In a bowl, toss the cooked pasta with 2 tablespoons of olive oil, garlic powder, salt, and Parmesan cheese.
  3. Crisp the pasta using an air fryer at 400°F (200°C) for 8–10 minutes, shaking halfway through, or broil on a parchment-lined sheet pan for 5–7 minutes until edges are golden and cheese is toasted.
  4. Whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, and Dijon mustard in a jar or bowl.
  5. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red onion, black olives, and diced bell pepper.
  6. Fold the hot, crispy pasta into the vegetable mix and immediately pour the dressing over the top. Toss gently to combine.