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Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook until about 1 or 2 minutes before al dente, about 8 or 9 minutes. Remove, drain and rinse with cold water.
Add the pepperoni in a single even layer to a lined baking sheet. Place in the air fryer at 425°F for about 4-6 minutes until the pepperoni is crispy.
Remove the pepperoni from the pan once cooked with a slotted spatula or spoon. Reserve the grease from the pepperoni for the dressing.
Cut the cherry tomatoes. Add 3 cloves of minced garlic to the cherry tomatoes and mix to combine.
Finely chop the basil.
Cube the block of pepper jack cheese into small pieces.
Prepare the dressing by adding the reserved pepperoni oil to a bowl. Add hot honey, dijon mustard, mayonnaise, salt, black pepper, oregano and onion powder. Whisk until smooth.
Toss anll ingredients.
Store in the refrigerator for up to 5 days.