Crunchy Pasta Salad
Crispy air-fried pasta shells with fresh salad and creamy lemon dressing. Ultra crispy outside, tender inside, and aromatic.
Time: 30 min · Servings: 4 · Calories: 658 kcal
Ingredients
- 400 g romaine lettuce
- 100 g red onion
- 250 g cherry tomato
- 20 g fresh parsley (to taste)
- 320 g muschelnudeln pasta
- 30 ml olive oil
- 80 g Parmesan (to taste)
- 20 g garlic
- 40 ml olive oil (to taste)
- 150 g plain yogurt
- 100 g sour cream
- 20 g mustard
- 30 ml lemon juice
- 5 g onion powder (to taste)
- 20 ml olive oil
- 5 g salt (to taste)
- 2 g pepper (to taste)
Method
- Roughly chop the heart of romaine lettuce. Finely chop the red onion, quarter the cherry tomatoes, and roughly chop the fresh parsley.
- Press the garlic cloves. In a bowl, mix the plain yogurt, sour cream, mustard, lemon juice, onion powder, olive oil, salt, and pepper until you get a creamy dressing.
- Mix the pressed garlic with plenty of olive oil to prepare the garlic oil.
- Cook the muschelnudeln pasta in salted water until al dente and drain well.
- Mix the still-hot noodles with olive oil and plenty of Parmesan. Toast in the air fryer at 200 °C until golden and crispy.
- Mix the crispy pasta with the garlic oil.
- In a large salad bowl, combine the romaine lettuce, red onion, cherry tomatoes, and parsley.
- Pour the dressing over the salad and mix gently. Finally, place the crispy Parmesan pasta on top.
Categories: Salads & Vegetable Dishes · All recipes
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