Viral Crispy Pasta Salad by @themodernnonna

27 min

4 servings

🍝

150 g

Pasta shells

🫒

5 ml

Olive oil

🧀

25 g

Parmesan

🥣

120 ml

Plain yogurt

🍯

15 ml

Honey Dijon mustard

🍇

11 ml

White balsamic vinegar

🧂

1.5 g

Salt

🥬

95 g

Romaine

🥒

150 g

English cucumber

🍅

150 g

Cherry tomatoes

🫒

35 g

Kalamata olives

🌶️

15 g

Pepperoncini

  1. Boil
    • salt

    Bring a large pot of well-salted water to a boil.

  2. Cook
    • pasta shells

    Cook 150 g pasta shells until al dente, about 8 to 10 minutes.

  3. Drain
    • pasta shells

    Drain the cooked pasta thoroughly in a colander.

  4. Toss
    • pasta shells
    • olive oil
    • Parmesan cheese

    Toss the drained pasta with 1 tsp olive oil and 25 g Parmesan cheese.

  5. Air-fry
    • pasta shells

    Air fry the coated pasta at 390°F (200°C) for 10 to 12 minutes.

  6. Shake
    • pasta shells

    Shake or toss the pasta halfway through cooking until it is golden and crispy.

  7. Whisk
    • plain yogurt
    • honey Dijon mustard

    Whisk 120 ml plain yogurt with 1 tbsp honey Dijon mustard in a small bowl.

  8. Whisk
    • white balsamic vinegar
    • salt

    Whisk in 1/2 to 1 tbsp white balsamic vinegar and salt to taste.

  9. Dice
    • romaine lettuce
    • English cucumber

    Finely dice 2 cups romaine lettuce and 1/2 English cucumber.

  10. Dice
    • cherry tomatoes
    • pepperoncini

    Dice 1 cup cherry tomatoes and 1/8 cup pepperoncini.

  11. Combine
    • romaine lettuce
    • English cucumber
    • cherry tomatoes

    Combine the diced vegetables and 1/4 cup Kalamata olives in a large mixing bowl.

  12. Pour
    • plain yogurt
    • honey Dijon mustard
    • white balsamic vinegar

    Pour the yogurt dressing over the vegetables and toss until evenly coated.

  13. Fold
    • pasta shells

    Fold the crispy pasta into the salad and serve immediately for maximum crunch.

Viral Crispy Pasta Salad by @themodernnonna

27 min

4 servings

🍝

150 g

Pasta shells

🫒

5 ml

Olive oil

🧀

25 g

Parmesan

🥣

120 ml

Plain yogurt

🍯

15 ml

Honey Dijon mustard

🍇

11 ml

White balsamic vinegar

🧂

1.5 g

Salt

🥬

95 g

Romaine

🥒

150 g

English cucumber

🍅

150 g

Cherry tomatoes

🫒

35 g

Kalamata olives

🌶️

15 g

Pepperoncini

Preparation Steps

  1. Step 1/13

    Bring a large pot of well-salted water to a boil.

    🧂salt
    🍲large pot

  2. Step 2/13

    Cook 150 g pasta shells until al dente, about 8 to 10 minutes.

    🍝pasta shells
    🍲large pot

  3. Step 3/13

    Drain the cooked pasta thoroughly in a colander.

    🍝pasta shells
    🧺colander

  4. Step 4/13

    Toss the drained pasta with 1 tsp olive oil and 25 g Parmesan cheese.

    🍝pasta shells
    🫒olive oil
    🧀Parmesan cheese
    🥣large mixing bowl

  5. Step 5/13

    Air fry the coated pasta at 390°F (200°C) for 10 to 12 minutes.

    🍝pasta shells

  6. Step 6/13

    Shake or toss the pasta halfway through cooking until it is golden and crispy.

    🍝pasta shells

  7. Step 7/13

    Whisk 120 ml plain yogurt with 1 tbsp honey Dijon mustard in a small bowl.

    🥣plain yogurt
    🍯honey Dijon mustard
    🥣small bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  8. Step 8/13

    Whisk in 1/2 to 1 tbsp white balsamic vinegar and salt to taste.

    🍇white balsamic vinegar
    🧂salt
    🥣small bowl
    🥄whisk
    🥄measuring spoons

  9. Step 9/13

    Finely dice 2 cups romaine lettuce and 1/2 English cucumber.

    🥬romaine lettuce
    🥒English cucumber
    🔪chef's knife
    🪵cutting board
    🥄measuring cups

  10. Step 10/13

    Dice 1 cup cherry tomatoes and 1/8 cup pepperoncini.

    🍅cherry tomatoes
    🌶️pepperoncini
    🔪chef's knife
    🪵cutting board
    🥄measuring cups

  11. Step 11/13

    Combine the diced vegetables and 1/4 cup Kalamata olives in a large mixing bowl.

    🥬romaine lettuce
    🥒English cucumber
    🍅cherry tomatoes
    🫒Kalamata olives
    🌶️pepperoncini
    🥣large mixing bowl
    🥄measuring cups

  12. Step 12/13

    Pour the yogurt dressing over the vegetables and toss until evenly coated.

    🥣plain yogurt
    🍯honey Dijon mustard
    🍇white balsamic vinegar
    🧂salt
    🥣large mixing bowl

  13. Step 13/13

    Fold the crispy pasta into the salad and serve immediately for maximum crunch.

    🍝pasta shells
    🥣large mixing bowl

Composition

Ingredients

Types

Grains, Oils, Dairy, Condiments, Seasonings, Vegetables

Ingredients

Pasta shells, Olive oil, Parmesan, Plain yogurt, Honey Dijon mustard, White balsamic vinegar, Salt, Romaine, English cucumber, Cherry tomatoes, Kalamata olives, Pepperoncini

Notes

Olive oil (a drizzle), Parmesan (freshly grated), White balsamic vinegar (1/2-1 tbsp, to taste), Salt (to taste), Romaine (½ head, finely diced), English cucumber (finely diced), Cherry tomatoes (diced), Pepperoncini (diced)

Allergens

Gluten, Milk, Mustard, Sulfites

Dietetics

Dietary regimen

Vegetarian, Mediterranean diet

Calories

310 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 43g, Dietary fiber: 4g, Total fat: 11g, Saturated fat: 3.5g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 170mg, Iron: 2.2mg, Potassium: 420mg, Sodium: 530mg

Vitamins

Vitamin A: 150mcg RAE, Vitamin C: 13mg, Vitamin K: 65mcg, Folate: 95mcg DFE

Preparation

Time Information

Preparation

15 minutes

Cooking

12 minutes

Overall

27 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

large pot, colander, large mixing bowl, small bowl, whisk, chef's knife, cutting board, measuring cups, measuring spoons

Appliances

Air fryer, Stove

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Lunch, Dinner, Picnic, Potluck, Summer

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Crispy, Creamy, Fresh, Juicy

Flavors

Tangy, Savory, Salty, Briny, Slightly sweet, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours,Serve immediately for best crispness), fridge : 2 days (Store in an airtight container,Keep crispy pasta separate when possible,Add crispy pasta just before serving), freezer : (Not recommended because the vegetables and yogurt dressing will lose texture)