Save There's something quietly satisfying about opening the air fryer to find vegetables transformed into caramelized, tender morsels in just ten minutes. I discovered ditalini with air-fried vegetables on a Tuesday evening when my fridge was bursting with odds and ends—a sad zucchini, half a bell pepper, some cherry tomatoes I'd forgotten about. Rather than toss them, I threw everything into the air fryer with a whisper of olive oil and herbs, boiled some pasta, and created something that tasted far more intentional than the scattered ingredients suggested.
I made this for a friend who'd just moved into a place with an air fryer she'd never used, standing in her kitchen while we talked through the whole thing. She was nervous about it, convinced she'd burn the vegetables or somehow mess up pasta, but watching her face light up when she tasted it—that bright, summery combination of herb-touched vegetables and tender pasta—reminded me why simple food cooked with intention matters so much.
Ingredients
- Ditalini pasta (350 g / 12 oz): These small, tube-shaped pasta pieces catch every bit of dressing and vegetable flavor; they're perfect for this kind of tossed dish where you want every bite to feel complete.
- Zucchini (1 small, diced): Air frying brings out its subtle sweetness and gives it a tender-crisp texture that's completely different from when you'd sauté it.
- Red bell pepper (1, diced): Choose one that feels heavy for its size—a sign of thicker walls and juicier flesh.
- Red onion (1 small, chopped): The sharpness mellows beautifully in the heat, leaving sweet, caramelized notes.
- Cherry tomatoes (1 cup, halved): These burst slightly in the air fryer, creating little pockets of intense flavor throughout the dish.
- Broccoli florets (1 cup): Cut them smaller than you think you need—they cook faster and get those crispy, nutty edges everyone fights over.
- Olive oil (2 tbsp for vegetables, 2 tbsp extra-virgin for dressing): Don't skip the quality difference; the extra-virgin oil at the end makes the whole dish sing.
- Dried Italian herbs (1 tsp): These dry out a bit in the heat, so they concentrate rather than disappear.
- Salt and black pepper: Season the vegetables generously before they go into the air fryer—this is your only chance to season them from the inside out.
- Parmesan cheese (2 tbsp freshly grated, plus more for serving): Grate it yourself if you can; pre-grated loses something in translation.
- Fresh basil or parsley (2 tbsp chopped): Add this at the very end so it stays bright and alive.
- Lemon zest (from ½ lemon): This tiny amount of citrus is the secret that lifts everything.
- Red pepper flakes (optional): For those who like a whisper of heat.
Instructions
- Preheat your air fryer:
- Set it to 200°C (400°F) and give it a minute or two to heat through. You want it properly hot so the vegetables start crisping immediately rather than steaming.
- Toss your vegetables:
- In a large bowl, combine all your diced vegetables with the olive oil, Italian herbs, salt, and pepper. Use your hands if you have them clean—it's the best way to make sure everything gets an even coating.
- Air fry until they're golden:
- Spread the vegetables in a single layer in your air fryer basket; don't crowd them or they'll steam instead of crisp. Shake the basket halfway through the 10-12 minute cooking time to ensure even browning.
- Cook your pasta:
- While the vegetables are cooking, bring a large pot of well-salted water to a rolling boil and cook the ditalini according to package directions until it's al dente—tender but still with a slight bite. Reserve about ½ cup of that starchy pasta water before you drain.
- Bring it together:
- In a large serving bowl, combine the warm pasta with the hot vegetables, then drizzle with the extra-virgin olive oil. Add the Parmesan, lemon zest, and fresh herbs, and toss everything gently, adding a splash of reserved pasta water if needed to loosen it slightly.
- Taste and finish:
- Adjust the salt and pepper to your preference, then serve warm with extra Parmesan and red pepper flakes scattered on top if you'd like that extra edge.
Save I'll never forget serving this to my sister, who'd been convinced she didn't like zucchini. She went back for thirds, and only halfway through realized what she was eating. That moment when food becomes more than just sustenance—when it's genuinely delicious and makes someone reconsider their own tastes—that's when I know a recipe is worth keeping.
The Air Fryer Advantage
An air fryer isn't magic, but it does something genuinely special with vegetables. The circulating heat caramelizes the outsides while keeping the interiors tender, all without the heavy oil of traditional frying. What used to take a hot pan and constant attention now happens hands-off in your countertop appliance, freeing you to boil pasta or set the table without worry.
Making It Your Own
This recipe is genuinely flexible—I've made it with carrots, eggplant, asparagus, and even mushrooms, each bringing their own character to the dish. The formula stays the same: any vegetables, olive oil, herbs, and heat. Some additions I've loved include halved cherry tomatoes that burst into little flavor bombs, chickpeas for extra protein and earthiness, or even a handful of spinach tossed in at the very end for color and nutrition.
- Toss in white beans or chickpeas for protein and a creamier texture throughout the dish.
- Try different fresh herbs—fresh mint is unexpectedly lovely, as is oregano or tarragon.
- For a vegan version, simply omit the Parmesan or use a plant-based alternative you love.
Pairing and Serving
This dish feels light enough for lunch but substantial enough for dinner, especially if you've added beans or chickpeas. A crisp white wine like Pinot Grigio or a light rosé brings out the brightness of the lemon and herbs, though honestly a cold glass of something sparkling is perfect too. It's equally good warm right from the bowl or at room temperature the next day, making it ideal for meal prep or picnic dinners.
Save There's real joy in taking a handful of ingredients and creating something that tastes both simple and special. This ditalini with air-fried vegetables has become my go-to when I want something nourishing without overthinking it.
Common Questions
- → What vegetables work best for air frying in this dish?
Firm vegetables like zucchini, bell peppers, broccoli, and cherry tomatoes crisp well and maintain texture when air fried.
- → How do I ensure ditalini is cooked perfectly?
Cook ditalini in salted boiling water until just al dente, then drain and reserve some pasta water to adjust the dish’s moisture.
- → Can I use other pasta types instead of ditalini?
Yes, small pasta shapes that hold sauce well like orzo or small shells can be substituted depending on preference.
- → What is the best way to season the air-fried vegetables?
Toss the vegetables with olive oil, dried Italian herbs, salt, and pepper prior to air frying for optimal flavor.
- → How can I make this dish vegan-friendly?
Use a plant-based cheese alternative or omit the Parmesan and add nutritional yeast for a similar savory flavor.
- → What can I use to add extra protein to this dish?
Adding cooked chickpeas or white beans blends well and boosts the protein content without altering flavors drastically.