Air Frier Crispy Pasta Salad

A bold twist on a classic pasta salad - crisp air-fried pasta folded through fresh vegetables and a rich, creamy dressing made with yogurt, mayo, and Kursat’s Pickled Garlic Confit Paste. The result is a dish built on contrast: crunchy pasta, cool creaminess, and mellow garlic depth running through every bite. Fresh lettuce, tomatoes, red onion, and peppers keep it bright and balanced, while the crispy pasta completely changes the texture game.

Ingredients (Serves 3–4)

• 250g cooked short pasta (fusilli or rigatoni)
• 1 little gem or romaine lettuce, chopped
• 150g cherry tomatoes, halved
• ½ red onion, finely sliced
• 1 red bell pepper, diced
• Handful of fresh parsley, chopped
• 2 tbsp olive oil
• Salt & black pepper, to taste

Crispy Pasta

• Cooked pasta (cooled completely)
• 2 tbsp olive oil
• Pinch of salt

Creamy Garlic Dressing

• 3 tbsp yogurt
• 2 tbsp mayonnaise
• 1–1.5 tbsp Kursat’s Pickled Garlic Confit Paste
  

Method

1. Crisp the pasta
   Toss cooled cooked pasta with olive oil and a pinch of salt.
   Air fry at 190°C for 8–12 minutes, shaking halfway, until golden and crisp at the edges.
2. Prepare the veg base
   In a large bowl, combine lettuce, cherry tomatoes, red onion, red pepper, and parsley.
3. Make the dressing
   Mix yogurt, mayonnaise, and Kursat’s Pickled Garlic Confit Paste until smooth and creamy. Season with salt and black pepper.
4. Assemble
   Add crispy pasta into the salad bowl while still slightly warm.
5. Dress & finish
   Fold through the garlic yogurt mayo dressing until everything is lightly coated. Serve immediately for the best texture contrast.