Sort ingredients
dannic
QR Code
Listen
Pdf
Cook and season the pasta. Preheat oven to 400°F (200°C). Cook the farfalle in salted boiling water until al dente. Drain well and toss with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper.
Bake the pasta. Spread the seasoned pasta in a single layer on a parchment-lined baking tray. Bake for 30 minutes, tossing halfway through, until deeply golden and extra crispy.
Prep the salad. While the pasta bakes, add the diced red onion, sliced spring onions, diced cucumber, halved cherry tomatoes, parsley, and dill to a large bowl.
Make the dressing. In a small bowl, mix together the vegan yogurt, vegan mayo, chili crisp, minced garlic, lemon juice, red pepper flakes, and a pinch of salt. Stir until smooth.
Dress the salad. Pour the dressing over the chopped vegetables and toss to coat everything evenly.
Combine and serve. When the pasta comes out of the oven, let it cool slightly, then add it to the dressed salad. Toss everything together, top with extra spring onions and crushed crispy pasta pieces, and serve immediately.