If pasta salad and crispy pasta chips had a baby, this would be it. Every bite of this crispy pasta salad is packed with texture and flavor, from the crunchy air-fried noodles to the juicy cherry tomatoes, salty salami, creamy provolone and briny olives, and it’s all tossed in a quick-fix homemade Italian dressing. It’s the ultimate crowd-friendly side dish that can be made ahead!
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Remember those viral pasta chips from a few years ago? The chewy-on-the-inside, crispy-on-the-outside bites you couldn’t stop snacking on? Well, this time they’re getting tossed into a summer side dish favorite.
We’re taking a classic Italian pasta salad, think crisp veggies, salty bites of salami, cubes of provolone and a quick-fix homemade Italian dressing, and folding in golden, crunchy pasta straight from the air fryer.
Think of it like this: instead of croutons, we’re using crispy pasta.
It’s crunchy, tangy, salty and fresh all at once. It’s the ultimate textural upgrade, and I can almost guarantee it’ll be the first thing to disappear at your next cookout or potluck.
This crispy pasta salad is built on classic Italian pasta salad ingredients, which means it’s endlessly customizable. Here’s what I use, plus some easy swaps:
- Pasta: I like to use rotini or bowtie pasta here because the ridges and twists crisp up beautifully in the air fryer and hold onto every drop of dressing. Any short pasta, like penne or cavatappi, works too.
- Cherry tomatoes: Halve them into bite-sized pieces for juicy pops of flavor in every spoonful.
- Green pepper: Adds crunch and a mild, fresh bite. Red or yellow pepper work too.
- Red onion: A little goes a long way. If raw onion isn’t your thing, soak the diced pieces in cold water for 10 minutes first; it takes the sharp edge right off.
- Provolone: Cut into small cubes so you get a little pocket of creamy, mild cheese in every bite. Mozzarella or Asiago are great swaps.
- Hard salami: Cube it the same size as the provolone so everything stays balanced. Want a little heat? Spicy salami is excellent here.
- Olives: Black or Kalamata olives both work here, but I love Kalamata for their extra brininess. Don’t skip them, they add so much to the overall flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Crispy Pasta Salad
Start by cooking your noodles in a large pot of salted water until al dente, just like you would do for a classic Italian pasta salad. Once cooked and drained, transfer the pasta to a large bowl and immediately toss with olive oil, salt and pepper while it’s still hot. That olive oil coating is what transforms the pasta into deeply golden, satisfyingly crunchy noodles.
Success tip: Stop and shake the air fryer basket every 5 minutes to keep the pasta from sticking together. Once it’s done, set it aside to cool while you prep the dressing.
Don’t have an air fryer? No problem! My Parmesan pasta chips recipe has a full oven method walkthrough that works perfectly here.
Homemade Italian Dressing
This is the same Italian dressing from my Greek pasta salad. It’s bright, tangy and punchy in the best way. Red wine vinegar and fresh lemon juice for acidity, dried oregano and garlic for those classic Italian flavors, and just a touch of sugar to keep everything balanced.
The key to making any oil-based dressing is streaming the olive oil in slowly while whisking so it emulsifies, which is just a fancy way of saying the oil and vinegar actually blend together into a cohesive dressing instead of separating into two sad, oily layers the moment you pour it.
Once your crispy pasta has cooled and your dressing is whisked together, the rest comes together in minutes. In a large bowl, combine the cherry tomatoes, green pepper, red onion, provolone, salami and olives.
Pour the dressing over the top and toss to combine. Then stir in the crispy pasta, finish with a generous shower of grated Parmesan and serve immediately.
My #1 Tip for Making This Ahead
Keep the crispy pasta and the dressed vegetables completely separate until the moment you’re ready to serve. The second that crispy pasta hits the dressing, the clock starts ticking on your crunch. Within an hour it’ll start to soften, and within a few hours you’re back to a regular (albeit delicious) pasta salad.
So if you’re making this ahead for a cookout, a potluck or a weeknight dinner, dress the vegetables and store them in one container. Keep the crispy pasta in a separate airtight container at room temperature (not in the fridge as it’ll make the pasta lose its crunch). Then combine right before serving.
FAQs
Once assembled, this pasta salad is best eaten right away while the pasta is still crispy. If you have leftovers, store them in an airtight container in the fridge. Just know that the pasta will soften overnight. It’ll still taste great, it just won’t have that signature crunch.
Yes, please do! This recipe is a great base for whatever odds and ends you have in the fridge or pantry. Some of my favorite additions: artichoke hearts, sun-dried tomatoes, banana peppers, pepperoncini, roasted red peppers and fresh basil.
If this crispy pasta salad has you in a pasta salad mood (same), here are a few more favorites to add to your rotation:
Ingredients
For the pasta salad:
- 12 oz. uncooked rotini pasta
- 2 Tablespoons extra-virgin olive oil
- 1 cup halved cherry tomatoes
- 2/3 cup diced green pepper
- 1/3 cup diced red onion
- 1/2 cup cubed provolone (1/4-inch cubes)
- 1 cup cubed hard salami (1/4-inch cubes)
- 1/2 cup pitted black or Kalamata olives
- Grated Parmesan cheese, for serving
For the dressing:
- 1/3 cup red wine vinegar
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons dried oregano
- 1 1/2 teaspoons minced garlic
- 1 teaspoon sugar
- 1/2 cup extra-virgin olive oil
Instructions
Make the pasta salad:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes.
- Drain pasta and add it to a large bowl. Drizzle it with the olive oil, then sprinkle it with ½ teaspoon kosher salt and ¼ teaspoon black pepper and toss to combine.
- Preheat the air fryer to 400°F.
- Add the pasta to the air fryer and cook for 20 minutes, stopping and shaking the basket every 5 minutes. (Note: The pasta does not have to be in a single layer, however it's important to stop the air fryer and shake the basket to ensure the pasta doesn’t stick together.)
- Remove the pasta from the air fryer and set it aside to cool.
- In a large bowl, combine the cherry tomatoes, green peppers, red onion, provolone cheese, salami and olives.
Make the dressing:
- In a small bowl, whisk together the red wine vinegar, lemon juice, dried oregano, garlic and sugar with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- While whisking, stream in the olive oil until combined. Taste and season the dressing with additional salt and pepper.
- Pour the dressing over the vegetables and toss to combine.
- Stir in the crispy pasta then top with grated Parmesan cheese and serve.
Kelly’s Notes
- Once assembled, this pasta salad is best eaten right away while the pasta is still crispy. Leftovers can be stored in the fridge for up to three days; just know the pasta will soften overnight. It’ll still taste delicious, it just won’t have that signature crunch.
- Make it ahead: Store the dressed vegetables and crispy pasta in separate containers until ready to serve. Dressed vegetables can be refrigerated for up to 24 hours. Store crispy pasta in an airtight container at room temperature to maintain crunch.
- Oven method: Spread the olive-oil-tossed pasta in a single layer on a rimmed baking sheet and roast at 400°F for 25 to 30 minutes, tossing halfway through. See my Parmesan Pasta Chips recipe for the full oven method walkthrough.
- Customize it: Artichoke hearts, sun-dried tomatoes, banana peppers, pepperoncini, roasted red peppers and fresh basil all make great additions.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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I had everything in my pantry for this (no green pepper so I used cucumbers) and it was sooooo tasty :) Love that crunch!
So glad you enjoyed it!