Ingredients:

  • 12 oz bowtie pasta (farfalle)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 3/4 cup full-fat mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp cracked black pepper
  • 1/4 tsp salt
  • 1/2 cup red onion, finely diced
  • 1/2 cup celery, thinly sliced
  • 1/2 cup red bell pepper, diced
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Cook the bowtie pasta in salted water for 2 minutes less than the package directions to maintain an extreme al dente texture. Drain and pat dry with a paper towel.
  2. In a bowl, toss the cooked pasta with olive oil, garlic powder, and salt until evenly coated.
  3. Crisp the pasta using an air fryer at 400°F (200°C) for 8-10 minutes, shaking halfway through, or bake on a sheet pan at 425°F (220°C) for 12-15 minutes until golden brown and rigid.
  4. Allow the crisped pasta to cool for 5 minutes to set the texture.
  5. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth.
  6. In a large mixing bowl, combine the cooled crispy pasta with diced red onion, celery, and red bell pepper.
  7. Pour the dressing over the pasta mixture and fold gently with a spatula to avoid breaking the noodles.
  8. Garnish with chopped fresh parsley and serve immediately.