Ingredients:

  • 12 oz (340g) Bowtie or Rotini pasta
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1/4 cup (25g) Grated Parmesan cheese
  • 1/2 tsp (3g) Garlic powder
  • 1/2 tsp (3g) Salt
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 cup (100g) English cucumber, diced
  • 1/2 cup (75g) Red onion, thinly sliced
  • 1/2 cup (80g) Black olives, sliced
  • 1/4 cup (30g) Fresh parsley, chopped
  • 1/3 cup (80ml) Extra virgin olive oil
  • 3 tbsp (45ml) Red wine vinegar
  • 1 tsp (5ml) Dijon mustard
  • 1 clove (5g) Garlic, minced
  • 1/2 tsp (3g) Dried oregano
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Cook the pasta in well-salted boiling water until al dente. Drain thoroughly to ensure the pasta achieves a shatter-crisp texture.
  2. Toss the drained pasta with olive oil, garlic powder, and Parmesan cheese.
  3. To crisp the pasta, use an air fryer at 390°F (200°C) for 10–12 minutes, shaking halfway through, or roast in an oven at 400°F (200°C) for 15–20 minutes on a sheet pan, tossing occasionally, until mahogany-colored.
  4. Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and oregano until emulsified and cohesive.
  5. In a large bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, sliced black olives, and the dressing.
  6. Gently fold in the hot crispy pasta and chopped fresh parsley immediately before serving, tossing lightly to maintain crunch.