Crispy Pasta Chip Pasta Salad - Antipasto Style!

Fill a large pot with water and a hefty pinch of kosher salt. Bring to a boil, then add in the pasta to cook for about 11 minutes (or until al dente). Drain and set aside.

Line a baking sheet or air flyer basket with parchment. Spread the cooked pasta out and drizzle on a bit of olive oil. Toss to evenly coat, then bake or air fry at 375F for about 40 minutes or until the pasta is mostly golden brown. Set aside to slightly cool.

In a very large bowl, add in the cucumber, tomatoes, mozzarella, salami, provolone, basil, green olives, chickpeas, artichokes, sun dried tomatoes, shallots, and the cooked pasta chips.

In a small jar or Tupperware, add in the garlic, mustard, honey, Calabrian chilis, olive brine, red wine vinegar, olive oil, salt and pepper. Shake to evenly mix / emulsify.

Dress the pasta salad and mix it well. Serve and enjoy!