Dinner

Spicy Crispy Pasta Salad with Chili Crisp Yogurt Dressing Recipe

Byrami Hayes March 22, 2026March 22, 2026

Introduction

This Spicy Crispy Pasta Salad with Chili Crisp Yogurt Dressing is a delightful mix of textures and bold flavors. The crispy baked farfalle adds a satisfying crunch, while the vibrant salad and zesty dressing bring freshness and heat. It’s a perfect dish for warm days or as a standout side.

A white bowl filled with a creamy salad made of several layers: the base layer contains crunchy, light beige chips mixed with some small diced green vegetables; on top rests a thick white creamy dressing that coats the chips; scattered red crispy bits and chopped green onion pieces cover the whole salad giving bright red and green spots; there are also slices of red tomato bits mixed within; the salad looks rich and textured with a mix of soft, crunchy, and fresh elements; the bowl is set against a white marbled surface; photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g (10.5 oz) farfalle pasta
3 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 red onion
4 spring onions, sliced
1 cucumber, diced
200 g (7 oz) cherry tomatoes, halved
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
120 ml (1/2 cup) vegan yogurt, unsweetened
3 tbsp vegan mayo
2 tbsp chili crisp
1 garlic clove, minced
1 tbsp lemon juice
1/2 tsp red pepper flakes
Pinch of salt

Instructions

Step 1: Preheat the oven to 400°F (200°C). Cook the farfalle pasta in salted boiling water until al dente. Drain well.
Step 2: Toss the cooked pasta with olive oil, smoked paprika, garlic powder, dried oregano, salt, and black pepper until evenly coated.
Step 3: Spread the seasoned pasta in a single layer on a parchment-lined baking tray. Bake for 30 minutes, tossing halfway through, until the pasta is deeply golden and extra crispy.
Step 4: While the pasta bakes, combine diced red onion, sliced spring onions, diced cucumber, halved cherry tomatoes, chopped parsley, and dill in a large bowl.
Step 5: In a small bowl, whisk together vegan yogurt, vegan mayo, chili crisp, minced garlic, lemon juice, red pepper flakes, and a pinch of salt until smooth.
Step 6: Pour the dressing over the prepared vegetables and toss to coat evenly.
Step 7: When the pasta is done baking, allow it to cool slightly. Then add it to the dressed salad and toss everything together.
Step 8: Garnish with extra spring onions and some crushed crispy pasta pieces. Serve immediately for the best texture.

Tips & Variations

For a milder spice, reduce the amount of chili crisp or red pepper flakes in the dressing.
Try adding chopped bell peppers or radishes for extra crunch and color.
If you prefer, substitute the farfalle with another small pasta shape like penne or rotini.
To make it non-vegan, use regular yogurt and mayo instead of vegan versions.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The crispy pasta will soften over time, so for best results, keep the pasta and salad dressing separate and combine just before serving. Reheat is not recommended as it will affect the crunchiness and texture.