A large bowl of lettuce, tomatoes, bell peppers and cucumber as the filler for the dish.
The dressing is Greek yogurt based, with fresh herbs from my balcony, mustard and the usual parts of any good salad dressing.
Prepare the pasta in the air fryer first. It needs 10 minutes at 180 C cut in 1,5 cm slices, sprayed with oil and sprinkled with Parmesan. Let them sit not on top of each other, but in a single layer. I air fryed them in two batches.
Dressing:
5 tsp Greek yogurt
2 tsp grapeseed oil
2 tsp lemon juice
2 tsp mild white balsamic vinegar
1 tsp agave syrup
Lemon salt, pepper
Chopped parsley, oregano, lovage, basil
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