Crispy noodle salad: season and air-fry cooked farfalle until golden and crunchy, then toss with cucumber, red onion and pickles in a tangy garlic-yogurt-mayo dressing. A barbecue side with real bite.
Instructions
- 1
Cook the farfalle in boiling salted water according to the package directions, about 10 minutes. Drain very well so the pasta is as dry as possible.
10:00 - 2
Put the drained pasta in a large bowl or pot. Add paprika, garlic powder, salt, chili flakes, and olive oil. Cover and shake well to coat every piece.
- 3
Spread the pasta in a single layer in the air fryer basket. Cook at 180°C (350°F) for 20 minutes, shaking halfway through, until golden and crisp.
20:00 - 4
Mix mayonnaise, yogurt, lemon juice, and pressed garlic until smooth and tangy.
- 5
Dice the cucumber, red onion, and pickles. Put them in a serving bowl, add the warm crispy pasta, pour over the dressing, and fold gently to coat without crushing the pasta.
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Frequently Asked Questions
Why air-fry cooked pasta?
Drained, oiled pasta crisps in the air fryer into crunchy, chip-like bites — a completely different texture from soft pasta salad. Dry the pasta well first.
How do I get it really crispy?
Drain thoroughly, coat with oil and seasoning, spread in a single layer and shake halfway through the 20 minutes at 180°C so every piece browns.
When should I dress it?
Toss with the dressing just before serving — the crispy pasta softens once coated, so dress only what you will eat right away.