Back in the day, there was only one pasta salad that was a standard in our family. A classic pasta salad with a few green peas, carrots, and occasionally some sliced wieners and loads of mayonnaise. That was always the go-to salad for my mom. We loved it and still make it that way today. But there are actually so much more different pasta salads you can make. This Pasta Salad with Roasted Za’atar Cauliflower illustrates that perfectly. A salad like this doesn’t have to be heavy on the stomach. You can make a pasta salad »lighter.« You could almost say that pasta salad can be healthier too…
Well, the »healthy« part is, of course, a matter of opinion. Or rather, it needs to be put into perspective. A pasta salad is a little calorie bomb, no matter how you prepare it. Why? Well… pasta means carbs. Loads of carbs if you make a whole salad with it. There’s no sugarcoating that. Even if everything else you add to the salad bowl might be considered as healthy.
But carbs aren’t automatically bad, right?! Some people need them because they exercise a lot or have a physically demanding job. Someone like me, who mostly sits at a computer or maybe bustles around the kitchen now and then but otherwise doesn’t have to do hard work and is also diabetic… should be a little careful with pasta salads. Unfortunately, there’s no other way to put it. For me, a skinny green leaf salad with a light dressing would definitely be better. I really hate to admit it…
Anyway. If you don’t eat the entire bowl of pasta salad all by yourself, you don’t have to worry. A problem shared is a problem halved, as they say, right? And the rest of the salad’s ingredients are actually quite good/healthy.
We used roasted veggies (cauliflower) here for the salad. They go really well with the pasta. If you prepare them in an Air Fryer, for example, you can use less fat for the preparation. Using a regular oven is also fine here, but that takes a bit longer and requires a bit more attention. An Air Fryer is much more practical for that. Open the AirFryer, shake the basket, and then close it again. It takes about 2 seconds. Try that with a regular oven. ;P
Well. The other important step to make the pasta salad a bit more healthy is to skip the mayonnaise. Instead mix up a lighter dressing with vinegar and oil and you can enjoy a pasta salad like this with a clear conscience. Good olive oil and good vinegar do the trick. Plus a bit of honey to make everything even better….
Maybe just a quick note to the people who’ve told me more than once that I sometimes sound a bit negative in my articles because I bring up the topic of carbs, calories and sugar and often issue warnings… I truly understand that most people are not looking for health tips when they are looking for recipes. Especially when it comes to cakes and desserts. I don’t want to spoil anyone’s sweet treats or make anyone feel guilty. What I’m really just trying to achieve is for people to think a little more about their diet. If I’d been a bit more careful with my diet in previous years, I might not have ended up with diabetes.
Anyway. The pasta salad is really delicious, not too heavy, and it can be prepared quite quickly and easily. Even without an Air Fryer. You can substitute the cauliflower with other veggies if you’d like. We sometimes use broccoli instead of cauliflower and it works just as well. With broccoli, though, you have to be careful not to let it burn while roasting it. That tends to happen in an Air Fryer. One last tip, perhaps… if the salad sits for a while, the pasta tends to soak up the dressing, which can make the salad feel a bit dry. In that case, just add a little more dressing.
If you like using Za’atar in your cooking and have some more at home, you might want to check out our Roasted Chickpea, Tomato & Feta Salad with Za’atar. In that recipe as well some of the ingredients have been roasted in an Air Fryer before joining the other ingredients in the salad bowl. A really lovely summer salad!
For those who prefer something a bit simpler and quicker – try our Easy Korean Cucumber Salad (with Gochugaru). It’s ready quickly, a bit spicy, and really delicious. The salad is a great side dish but also a nice option for lunch or dinner on its own. Definitely something different…
INGREDIENTS / ZUTATEN
(4 servings)
For the roasted cauliflower:
1/2 head of cauliflower (about 10 oz./300g), separated into florets
1 red onion, coarsely diced
2 tbsp. olive oil
1 tbsp. Za’atar*
1/2 tsp. chilli flakes*
salt, pepper
For the salad:
14 oz. (400g) colorful spiral pasta* (or similar), cooked
3.5 oz. (100g) green olives, pitted & halved
1/2 cucumber, diced
3.5 oz. (100g) shepherd’s cheese, crumbled
For the dressing:
4 tbsp. olive oil
2 tbsp. lemon juice
1/2 tsp. honey
1/2 tsp. chilli flakes*
1/2 tsp. onion powder*
1/2 tsp. garlic powder*
salt, pepper
(4 Personen)
Für den gerösteten Blumenkohl:
1/2 Blumenkohl (etwa 300g), in Röschen geteilt
1 rote Zwiebel, grob gewürfelt
2 EL Olivenöl
1 EL Za’atar*
1/2 TL Chiliflocken*
Salz, Pfeffer
Für den Salat:
400g bunte Spiralnudeln* (o.Ä.), gekocht
100g grüne Oliven, ohne Stein & halbiert
1/2 Gurke, in Würfel geschnitten
100g Hirtenkäse, zerbröckelt
Für das Dressing:
4 EL Olivenöl
2 EL Zitronensaft
1/2 TL Honig
1/2 TL Chiliflocken*
1/2 TL Zwiebelpulver*
1/2 TL Knoblauchpulver*
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Clean the cauliflower and cut it into small florets. Peel the onion and chop it coarsely. Place both in a bowl, drizzle everything with olive oil, and season with Za’atar, chili flakes, some salt, and pepper. Place the veggies in the AirFryer basket and roast them at a temperature of 200°C (390°F) for about 14–15 minutes. Shake the veggies occasionally so everything cooks evenly.
2. While the veggies are roasting in the AirFryer, cook the pasta in plenty of salted water according to the package instructions until »al dente«. Halve the olives, dice the cucumber, and crumble the shepherd’s cheese. Set everything aside.
3. For the dressing, mix the olive oil, lemon juice, honey, chili flakes, onion powder, and garlic powder. Season to taste with salt and pepper.
4. Combine the roasted (and still warm) veggies, the pasta (also still warm), and the remaining ingredients in a salad bowl. Add the dressing and toss everything well. Let the salad sit for about 30 minutes before serving.
Note: Alternatively, you can roast the cauliflower in the oven at 220°C (430°F) for about 20–22 minutes.
1. Den Blumenkohl säubern und in kleine Röschen teilen. Die Zwiebel schälen und grob würfeln. Beides in eine Schüssel geben, mit Olivenöl beträufeln und dann mit Za’atar, Chiliflocken, etwas Salz und Pfeffer würzen. In den Korb des AirFryers geben und bei 200°C (390°F) für etwa 14-15 Minuten rösten – zwischendurch durchschütteln, damit alles gleichmäßig garen kann.
2. Während das Gemüse im AirFryer gart, die Nudeln nach Packungsanleitung in ordentlich Salzwasser »al dente« kochen. Die Oliven halbieren, die Gurke würfeln und den Hirtenkäse zerbröckeln – alles zur Seite stellen.
3. Für das Dressing das Olivenöl mit Zitronensaft, Honig, Chiliflocken, Zwiebelpulver und Knoblauchpulver verrühren. Mit Salz und Pfeffer abschmecken.
4. Den gerösteten (und noch warmen) Blumenkohl mit den Zwiebeln, Nudeln (ebenfalls noch warm) und den restlichen Zutaten in einer Salatschüssel vermischen – das Dressing dazugeben und alles gut vermengen. Den Salat bis zum Servieren noch etwa 30 Minuten stehen lassen.
Hinweis: Alternativ kann man den Blumenkohl auch im Ofen bei 220°C (430°F) Ober-/Unterhitze für etwa 20-22 Minuten rösten.
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Pasta Salad with Roasted Za’atar Cauliflower (Air Fryer Version)
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 01:00
- Yield: 4 1x
- Category: Salad
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
This Pasta Salad with Roasted Za’atar Cauliflower is great for a BBQ with friends and family – and thanks to an Air Fryer quick to prepare.
Ingredients
For the roasted cauliflower:
1/2 head of cauliflower (about 10 oz./300g), separated into florets
1 red onion, coarsely diced
2 tbsp. olive oil
1 tbsp. Za’atar*
1/2 tsp. chilli flakes*
salt, pepper
For the salad:
14 oz. (400g) colorful spiral pasta* (or similar), cooked
3.5 oz. (100g) green olives, pitted & halved
1/2 cucumber, diced
3.5 oz. (100g) shepherd’s cheese, crumbled
For the dressing:
4 tbsp. olive oil
2 tbsp. lemon juice
1/2 tsp. honey
1/2 tsp. chilli flakes*
1/2 tsp. onion powder*
1/2 tsp. garlic powder*
salt, pepper
Instructions
1. Clean the cauliflower and cut it into small florets. Peel the onion and chop it coarsely. Place both in a bowl, drizzle everything with olive oil, and season with Za’atar, chili flakes, some salt, and pepper. Place the veggies in the AirFryer basket and roast them at a temperature of 200°C (390°F) for about 14–15 minutes. Shake the veggies occasionally so everything cooks evenly.
2. While the veggies are roasting in the AirFryer, cook the pasta in plenty of salted water according to the package instructions until »al dente«. Halve the olives, dice the cucumber, and crumble the shepherd’s cheese. Set everything aside.
3. For the dressing, mix the olive oil, lemon juice, honey, chili flakes, onion powder, and garlic powder. Season to taste with salt and pepper.
4. Combine the roasted (and still warm) veggies, the pasta (also still warm), and the remaining ingredients in a salad bowl. Add the dressing and toss everything well. Let the salad sit for about 30 minutes before serving.
Notes
Alternatively, you can roast the cauliflower in the oven at 220°C (430°F) for about 20–22 minutes.
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