Bring a large pot of water to a boil with salt. Add 150 grams of pasta shells and cook until al dente, about 8 to 10 minutes. Drain and drizzle with olive oil to prevent sticking.

Preheat air fryer to 390°F (200°C). Toss drained pasta with parmesan until coated. Air fry for 10 to 12 minutes until golden and crispy.

In a mixing bowl, whisk yogurt, honey Dijon mustard, white balsamic vinegar, and salt until smooth to create the dressing.

In a large bowl, combine diced romaine, cucumber, cherry tomatoes, Kalamata olives, and pepperoncini. Mix well.

Fold crispy pasta into the vegetable mixture. Pour dressing over and toss to coat. Serve immediately.