Description
A delightful and quick pasta salad that combines crispy farfalle pasta with fresh vegetables and a creamy chili crisp yogurt dressing, perfect for busy weeknights.
Ingredients
Scale
- 300 g farfalle pasta
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 red onion, diced
- 200 g cherry tomatoes, halved
- 120 ml vegan yogurt
- Chili crisp to taste
- Fresh herbs (parsley and dill) for garnish
- Cucumber, diced (optional)
- Spring onions, sliced (optional)
Instructions
- Start by cooking the farfalle pasta in salted boiling water until it’s al dente, as the package directs. When it’s done, drain and set it aside.
- In a large bowl, add the drained pasta along with olive oil, smoked paprika, garlic powder, and salt and pepper to taste. Give it a good toss until everything’s evenly coated.
- Spread the seasoned pasta onto a parchment-lined baking tray and pop it in the oven at 400°F (200°C) for about 30 minutes. Turn halfway through for an even, crispy texture.
- While the pasta is baking, chop up your red onion and combine it with spring onions, cucumber, cherry tomatoes, parsley, and dill in another bowl.
- In a small bowl, whisk together the vegan yogurt, vegan mayo, chili crisp, minced garlic, lemon juice, red pepper flakes, and a pinch of salt for the dressing.
- Once your pasta has cooled slightly, mix it in with the chopped vegetable mixture and drizzle in the dressing. Toss well to combine.
- Serve immediately, garnished with extra spring onions and the baked crispy pasta crumbles on top for added texture.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pasta salad, vegetarian, quick meal, family-friendly, chili crisp