Ingredients:

  • 8 oz farfalle or bow-tie pasta (pre-cooked and dried)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1 cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp cracked black pepper
  • 1 tbsp chili crisp
  • 2 cups baby arugula or spinach
  • 1/2 cup diced cucumber
  • 1/4 cup thinly sliced red onion
  • 1/4 cup crumbled feta cheese

Instructions:

  1. Pat the pre-cooked pasta completely dry with paper towels to ensure maximum crispiness.
  2. In a bowl, toss the dried pasta with olive oil, garlic powder, smoked paprika, and salt until evenly coated.
  3. Place pasta in the air fryer basket at 400°F (200°C). Cook for 8–10 minutes, shaking halfway through, until mahogany-colored. Let cool for 2 minutes.
  4. In a small bowl, whisk together the Greek yogurt, lemon juice, honey, Dijon mustard, and minced garlic until smooth and glossy.
  5. Fold in the black pepper and optional chili crisp until evenly distributed.
  6. In a large bowl, combine the arugula, cucumber, red onion, and feta.
  7. Pour the yogurt dressing over the vegetables and toss gently to coat.
  8. Just before serving, fold in the crispy air-fried pasta to maintain the crunch.