A fresh and tasty summer pasta salad, with farfalle made crispy in the air fryer, datterini cherry tomatoes, cucumber, wild rocket and pancetta browned until irresistibly crispy. The contrast between soft, fresh and crispy makes it perfect for a lunch with a twist.
Cook the farfalle in salted water, drain them al dente and let them cool completely.
Season the pasta with parmesan, a drizzle of oil and a pinch of salt, mixing carefully.
Arrange the farfalle in the air fryer and cook them at 220°C for about 10 minutes, stirring them 2-3 times, until they become crispy.
Cut the datterini cherry tomatoes in half and the cucumber into cubes.
Wash and dry the wild rocket, then transfer it to a large bowl with the cherry tomatoes and cucumber.
Cut the pancetta into strips and brown it in a pan until very crispy; drain off any excess fat.
Combine the crispy pasta with the salad, add the pancetta and finish with some black pepper before serving.
Air fryer
Non-stick pan
Large bowl
Store in the refrigerator in an airtight container for up to 1 day. If possible, keep the crispy pasta and the dressing separate to preserve the texture. Eat chilled.
To get maximum crispiness, add the pasta only
Italia
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| Energy (kcal) | 157.72 |
| Carbohydrates (g) | 21.81 |
| of which sugars (g) | 2.39 |
| Fat (g) | 5.78 |
| of which saturates (g) | 1.63 |
| Protein (g) | 5.5 |
| Fibre (g) | 1.07 |
| Salt (g) | 0.03 |
