Ingredients:

  • 12 oz (340g) Rigatoni or Penne pasta
  • 2 tbsp (30ml) Extra virgin olive oil
  • ½ cup (50g) Grated Parmesan cheese
  • 1 tsp (5g) Garlic powder
  • ½ tsp (3g) Smoked paprika
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper
  • ½ cup (120g) Greek yogurt
  • 4 oz (115g) Feta cheese, crumbled
  • 1 clove (5g) Garlic, minced
  • 1 tbsp (15ml) Lemon juice
  • 1 tbsp (15ml) Fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions for al dente. Drain immediately in a colander and let the pasta steam-dry for 3 minutes.
  2. In a large mixing bowl, toss the warm pasta with olive oil until every piece is glistening. Sprinkle in the Parmesan, garlic powder, paprika, salt, and pepper. Toss vigorously until the cheese forms a thin, sandy coating.
  3. Arrange the pasta in a single layer in the air fryer basket. Air fry at 390°F (200°C) for 10–12 minutes, shaking the basket every 4 minutes to ensure an even finish. Remove once the pasta sounds hollow and feels hard.
  4. Combine Greek yogurt, feta, minced garlic, and lemon juice in a food processor. Blend until velvety smooth. Fold in the fresh parsley by hand and chill until serving.