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Cook pasta in salted water until just al dente. Drain and let dry slightly.
Toss pasta with olive oil, Parmesan, oregano, salt, and pepper.
Spread in a single layer in the air fryer basket.
Air fry at 400°F for 8–10 minutes, shaking halfway.
Cook until crispy and golden. Set aside to cool.
In a large bowl, combine the cherry tomatoes, Persian cucumbers, green bell pepper, Kalamata olives, drained red onion, pepperoncini peppers, and feta cheese. Then, pour in the pasta chips.
In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until well combined.
Pour the dressing over the salad ingredients in the large bowl.
Toss gently until all the ingredients are evenly coated with the dressing.
Serve immediately as a refreshing salad.