Ingredients:

  • 16 oz rotini or fusilli pasta
  • 2 tbsp olive oil
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 cups cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup sliced black olives
  • 4 oz provolone cheese, cubed
  • 4 oz salami, diced
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Cook the pasta in a large pot of salted water until just al dente (1–2 minutes less than package instructions), then drain thoroughly in a colander.
  2. In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red onion, sliced black olives, cubed provolone, and diced salami.
  3. Whisk together the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until emulsified, then pour over the vegetables and toss gently.
  4. Preheat the air fryer to 400°F (200°C).
  5. In a bowl, toss the cooked pasta with olive oil, parmesan cheese, garlic powder, and salt.
  6. Spread the pasta in a single layer in the air fryer basket and air fry for 10–15 minutes, shaking every 5 minutes, until mahogany-colored and firm.
  7. Immediately before serving, fold the hot, crispy air-fried pasta into the chilled salad to maintain maximum crunch.