Ingredients
Scale
- 8 oz Fusilli or Penne pasta (dried)
- 1 medium zucchini, diced
- 1 red bell pepper, chopped into bite-sized pieces
- 1 yellow bell pepper, chopped into bite-sized pieces
- 1/2 red onion, sliced into wedges
- 1 cup cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup balsamic vinaigrette
- 1/4 cup crumbled feta cheese
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it reaches an al dente texture. While the pasta cooks, chop your zucchini, bell peppers, and red onion into uniform, bite-sized pieces. In a large mixing bowl, toss the chopped vegetables and cherry tomatoes with olive oil, dried oregano, garlic powder, salt, and pepper until they are evenly coated.
- Preheat your air fryer to 400°F (200°C). Place the seasoned vegetable mixture into the air fryer basket in a single layer. You may need to cook in batches depending on the size of your machine. Air fry for 12 to 15 minutes, shaking the basket halfway through the cooking time. The vegetables should be tender and show charred, golden-brown edges. The cherry tomatoes should be just beginning to burst.
- Drain the cooked pasta and return it to the pot or place it in a large serving bowl. Add the warm, roasted vegetables directly from the air fryer. Pour the balsamic vinaigrette over the mixture and toss gently to combine. Fold in the crumbled feta cheese while the salad is still warm so it softens slightly. Garnish with fresh basil leaves and serve immediately while the flavors are at their peak.
- Cook Time: 30 minutes