Air Fryer Pasta Salad with Roasted Vegetables
Description
This easy air fryer pasta salad combines tender pasta with sweet blistered cherry tomatoes, zucchini, bell peppers, and onions, all roasted to perfection in the air fryer in under 10 minutes. Finished with a homemade lemon parsley Italian dressing, it is healthy, vegan, meal prep friendly, and tastes even better the next day.
Ingredients
- 12 ounces dry pasta
Roasted Veggies:
- 10 ounces cherry tomatoes, diced
- 2 cups zucchini, chopped
- 1 cup red onions, peeled and quartered
- 4 cloves garlic, peeled and crushed
- 1 large red bell pepper, remove seeds and cut in cubes
- 1 large yellow bell pepper, remove seeds and cut in cubes
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, adjust to taste
Serving:
- 1/2 cup olives, halves
Italian Salad Dressing:
- 1/4 cup parsley, chopped
- 1/2 cup extra virgin olive oil
- 1/2 lemon, juiced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Boil the pasta. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking and prevent sticking. For a cold pasta salad, transfer the cooked pasta to the refrigerator while the vegetables air fry. Otherwise, set aside at room temperature.
- Preheat the air fryer. While the pasta cooks, preheat your air fryer to 400°F for 3 to 5 minutes.
- Season the vegetables. In a large mixing bowl, combine the cherry tomatoes, zucchini, red onion, garlic, red and yellow bell peppers, olive oil, Italian seasoning, salt, and black pepper. Toss until every piece is evenly coated.
- Air fry the vegetables. Transfer the seasoned vegetables to the air fryer basket in a single layer. Work in batches if needed because overcrowding will steam them instead of roasting. Air fry at 400°F for 8 to 10 minutes, shaking the basket every 4 minutes, until the tomatoes are blistered and the peppers are slightly charred at the edges.
- Make the dressing. While the vegetables air fry, whisk together the chopped parsley, extra virgin olive oil, lemon juice, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
- Assemble the salad. Add the cooked pasta to a large serving bowl. Top with the roasted vegetables straight from the air fryer. Scatter the halved olives over the top.
- Dress and toss. Drizzle the homemade Italian dressing over the salad and toss gently to combine, making sure the pasta and vegetables are evenly coated.
- Serve. Serve warm immediately, or refrigerate for at least 30 minutes for a cold pasta salad. The flavors deepen the longer it sits.
Equipment
- Air Fryer, Air Fryer Basket or Air Fryer Oven
Notes
- Best pasta shapes: Rotini, penne, bowties, fusilli, and shells hold up best in pasta salad. Avoid long pasta like spaghetti or linguine because they are hard to toss with chunky vegetables.
- Single layer is key: Do not overcrowd the air fryer basket. Work in batches if your basket is small.
- Make ahead: This salad is even better the next day. Refrigerate for up to 4 days in an airtight container.
- Refresh leftovers: Add a small drizzle of olive oil and a squeeze of lemon before serving leftovers because the pasta absorbs the dressing as it sits.
- Looking for the crispy viral version: See our Air Fryer Pasta Chips recipe to make crispy pasta chip croutons to toss into this salad.
- Gluten free: Substitute your favorite gluten free short pasta.
- Add protein: Stir in grilled chicken, salami, chickpeas, or hard boiled eggs for a heartier main dish.
- No air fryer: Roast the vegetables on a sheet pan at 425°F for 18 to 20 minutes, tossing once halfway through.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
Nutrition
Serving: 1ServingCalories: 479kcalCarbohydrates: 55gProtein: 10gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 968mgPotassium: 558mgFiber: 5gSugar: 6gVitamin A: 1507IUVitamin C: 121mgCalcium: 67mgIron: 2mg