Save I was staring at leftover penne one afternoon, too firm to reheat well but too good to waste. My air fryer sat on the counter, still warm from making fries, and I thought—why not? I tossed the pasta with olive oil and spices, spread it in the basket, and ten minutes later I had golden, crunchy bites that tasted like the best part of baked ziti. My husband walked in, grabbed a handful, and asked if I'd bought fancy croutons.
The first time I sprinkled these over a Caesar salad, my daughter refused to eat regular croutons ever again. She loved how each piece had ridges that caught the dressing, and how they stayed crunchy even after sitting on the lettuce. Now I make a double batch every week, keeping half in a jar for her lunchbox and scattering the rest over soups, grain bowls, or straight into my mouth while I cook dinner.
Ingredients
- Dried short pasta: Penne, fusilli, or rigatoni work beautifully because their shapes crisp up evenly and hold seasoning in every groove.
- Olive oil: Just enough to help the spices stick and encourage browning without making the pasta greasy.
- Garlic powder: Adds a warm, savory base that tastes like roasted garlic once the pasta crisps.
- Italian seasoning: A blend of oregano, basil, and thyme that gives familiar, comforting flavor without any fuss.
- Paprika: Brings a hint of sweetness and a gorgeous golden color to the finished croutons.
- Salt and black pepper: Essential for balancing all the flavors and making each bite taste intentional.
- Parmesan cheese: Optional but magical, it melts slightly and creates little crispy, cheesy spots on the pasta.
Instructions
- Boil the pasta just shy of done:
- Cook it two minutes less than the package says so it stays firm enough to crisp without turning mushy. Drain and rinse under cold water to stop the cooking immediately.
- Dry it completely:
- Pat every piece with paper towels until no water clings to the surface. Any moisture left behind will steam instead of crisp.
- Toss with oil and spices:
- In a big bowl, coat the pasta evenly with olive oil, garlic powder, Italian seasoning, paprika, salt, pepper, and Parmesan if using. Make sure every piece is covered.
- Preheat the air fryer:
- Run it at 400°F for three minutes so the basket is hot and ready to crisp the pasta the moment it goes in.
- Arrange in a single layer:
- Spread the pasta out without crowding, working in batches if needed. Overlapping pieces won't brown evenly.
- Air fry and shake:
- Cook for ten to twelve minutes, shaking the basket halfway through so all sides turn golden and crunchy. Listen for the rattling sound that means they are getting crisp.
- Cool before serving:
- Let them sit on the counter until completely cool. They will firm up even more as they rest.
Save One evening I brought a bowl of these to a potluck, labeled them as pasta croutons, and watched people hesitate before trying one. Then they came back for handfuls, asking how I got them so crispy and why they had never thought of this before. It felt good to share something so simple that surprised everyone, including me the first time I made it.
Flavor Variations
I have tried these with smoked paprika and a pinch of chili flakes for a smoky kick, and with ranch seasoning powder when I wanted something tangy and herby. You can also skip the Parmesan and toss them with nutritional yeast for a cheesy, dairy-free version. Each time I change the spices, it feels like a brand new snack.
Storage and Freshness
Once cooled, I keep these in a glass jar with a tight lid on the counter, and they stay crunchy for up to three days. If they soften a bit, I pop them back in the air fryer for two minutes at 375°F to refresh them. I have never had a batch last longer than three days because they disappear too quickly.
Serving Ideas
These are perfect scattered over Caesar salad, tossed into tomato soup, or piled on top of a creamy pasta bake for extra texture. I have also served them in a bowl at parties with marinara or ranch for dipping, and they always vanish first.
- Try them on top of mac and cheese for a crunchy contrast.
- Use them instead of chips for scooping up hummus or spinach dip.
- Pack them in lunchboxes as a fun, savory snack that travels well.
Save This recipe turned leftover pantry pasta into something I now make on purpose, and it reminds me that the best ideas often come from not wanting to waste a single bite. I hope these crunchy little pieces bring as much joy to your table as they have to mine.
Recipe FAQs
- → What type of pasta works best for air frying?
Short pasta shapes like penne, fusilli, or rigatoni hold up well, providing a sturdy bite and crunchy texture when air fried.
- → How do I ensure the pasta gets crispy instead of soggy?
Dry the pasta thoroughly after cooking to remove moisture, and air fry at 400°F, shaking halfway, for even crisping.
- → Can I make these croutons dairy-free?
Yes, omit the Parmesan or substitute with a vegan cheese to maintain flavor without dairy.
- → How should I store leftover croutons?
Keep cooled croutons in an airtight container at room temperature for up to three days to maintain crunchiness.
- → Can these pasta pieces be flavored differently?
Absolutely, experiment with spice blends like smoked paprika or chili flakes to customize the seasoning profile.