Ingredients:

  • 8 oz bowtie pasta (farfalle)
  • 1 tbsp extra virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • 1 cup cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 1/4 cup red onion, finely diced
  • 1/3 cup sliced black olives
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a pot of salted water to a boil. Add the bowtie pasta and cook until just under al dente (2 minutes less than package directions). Drain thoroughly and let sit in the colander for 3 minutes to allow excess steam to escape.
  2. In a bowl, toss the dried pasta with olive oil, Parmesan, garlic powder, paprika, oregano, and salt. Transfer to the air fryer basket in a single layer.
  3. Air fry at 390°F (200°C) for 8–12 minutes, shaking the basket every 4 minutes, until the pasta is mahogany-colored and smells nutty.
  4. Combine the halved cherry tomatoes, diced cucumber, red onion, olives, and parsley in a large mixing bowl.
  5. Whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until velvety and well-combined.
  6. Pour the dressing over the fresh vegetables and toss gently. Immediately before serving, fold in the air-fried crispy pasta.