Crispy pasta salad: crunchy, easy and ULTRA RAPIDE recipe in summer

Ingredients

For 4 servings

• •300 g 300 g Cooked flour
• •5 g 5 g Grated Parmesan
• •Olive oil
• •Salt pepper
• •1 c. à café 1 teaspoon smoked Paprika
• •150 g 150 g Smoked salmon
• •250 g 250 g Cherry tomato(s)
• •1 1 handle(s) Roquette
• •1 c. à soupe 1 tbsp Fresh grasses
• •For sauce
• •1 1 pot(s) Yaourt(s) (nature)
• •2 c. à soupe 2 tablespoons Thick cream
• •1 c. à soupe 1 Tbsp Sweet Mustard
• •1 c. à soupe 1 tbsp. Lemon juice
• •1 c. à soupe 1 tablespoon Garlic powder
• •Some pinch(s) Salt pepper

Method

1. 1.Cook al dente pasta in salt water, drain it and let it evaporate well to make it as dry as possible.
2. 2.In a bowl, mix the pasta with the olive oil, salt, pepper (and paprika), then add the grated Parmesan so that it adheres well to the pasta.
3. 3.Place the Parmesan pasta in a single layer in the Airfryer basket and cook at 200°C for 15 to 18 minutes (half-cooking) until golden, crispy and gratiny.
4. 4.Wash the arugula, cut the cherry tomatoes in half, cut the smoked salmon and the red onion (very finely, for decoration).
5. 5.Prepare the sauce by whisking vigorously yogurt, cream, mustard, lemon juice, garlic powder, salt and pepper.
6. 6.In a large salad bowl, combine the arugula, tomatoes, salmon and herbs, mix with the sauce, then put on the plates by adding the crispy pasta to the Parmesan and the red onion in decoration on top.