Crispy Greek Pasta Salad
Crispy air-fried pasta tossed with fresh vegetables, feta and olives in a creamy Greek-style dressing.
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 2 pc garlic
- ½ cup tzatziki
- 1 pc lemon
- 1 tsp dried oregano
- salt
- black pepper
- 450 g rotini pasta
- 2 tbsp pesto
- ¼ cup parmesan cheese
- extra virgin olive oil
- 1 pc cucumber
- ⅓ cup bell pepper
- ¼ cup red onion
- 1 pint grape tomatoes
- 8 oz feta cheese
- ½ cup kalamata olives
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →For the dressing
- Step 1
In a small bowl whisk olive oil, red wine vinegar, garlic (minced), tzatziki, lemon zest, a squeeze of lemon, dried oregano, salt and black pepper.
Cook the pasta
- Step 1
Bring 4 quarts water and 1 tablespoon salt to a boil.
- Step 2
Add rotini pasta and cook according to package instructions, about 7 to 10 minutes or until al dente.
- Step 3
Drain well and rinse with cold water.
- Step 4
Toss the pasta with pesto, parmesan and a drizzle of olive oil.
- Step 5
Preheat the air fryer to 400°F and place the pasta in for 10-12 minutes, shaking occasionally until browning and crispy.
For the salad
- Step 1
In a large bowl, combine cooked crispy pasta, pesto, cucumbers, bell peppers, onion, tomatoes, feta, parmesan and olives.
- Step 2
Drizzle with dressing. Salt again to taste, this is super important to do!
- Step 3
Toss gently until uniformly combined and serve.
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Cook it with MelloProtein, carbs and fat for this dish
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