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Spicy Crispy Pasta Salad

Savor the Crunch: Spicy Crispy Pasta Salad Delight

Experience bold flavors with this Spicy Crispy Pasta Salad, featuring crunchy farfalle, fresh veggies, and a creamy chili crisp yogurt dressing.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Farfalle Pasta Can substitute with rotini or penne.
  • 2 tbsp Olive Oil Any cooking oil can be used.
  • 1 tsp Smoked Paprika Regular paprika can be used for less smokiness.
  • 1 tsp Garlic Powder Fresh minced garlic is an alternative.
  • 1 tsp Dried Oregano Other dried herbs like basil could work.
  • 1 tbsp Salt Sea salt or kosher salt are good alternatives.
  • 1 tsp Black Pepper Freshly ground enhances flavor.
For the Salad
  • 1 cup Red Onion Use less for milder taste.
  • 1 cup Spring Onions (Sliced) Can substitute with chives or scallions.
  • 1 cup Cucumber (Diced) Zucchini can be a replacement.
  • 1 cup Cherry Tomatoes (Halved) Diced regular tomatoes can be used.
  • 1/4 cup Fresh Parsley and Dill (Chopped) Alternative herbs like cilantro or basil can be mixed in.
For the Dressing
  • 1 cup Vegan Yogurt (Unsweetened) Can substitute with regular yogurt for non-vegan.
  • 1/4 cup Vegan Mayo Any other mayo type is a suitable replacement.
  • 2 tbsp Chili Crisp Use a mix of hot sauce and olive oil as substitute.
  • 1 clove Garlic (Minced) Two cloves can be used for more flavor.
  • 2 tbsp Lemon Juice Vinegar can be used for tangy alternative.
  • 1/2 tsp Red Pepper Flakes Adjust quantity to taste.

Equipment

  • large pot
  • colander
  • Mixing bowl
  • baking tray
  • Smaller Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). In a large pot, bring salted water to a boil and add farfalle pasta. Cook until al dente, about 10-12 minutes, then drain.
  2. Spread the seasoned farfalle in a single layer on a lined baking tray. Bake for approximately 30 minutes, stirring halfway through until golden and crispy.
  3. In a mixing bowl, combine diced red onion, sliced spring onions, diced cucumber, and halved cherry tomatoes. Stir gently to mix.
  4. In a smaller bowl, whisk together vegan yogurt, vegan mayo, chili crisp, minced garlic, lemon juice, and red pepper flakes until smooth.
  5. Once the baked pasta has cooled, gently fold it into the bowl with the fresh salad ingredients. Drizzle dressing over and toss together.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 600mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

Store components separately to maintain freshness and texture. Adjust heat levels based on preference.

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