This spicy crispy pasta salad is the crunchy, bold, flavor-packed upgrade your pasta salad game has been waiting for. Pasta gets baked until golden and extra crispy, then tossed with fresh veggies and a creamy spicy yogurt dressing made with chili crisp, vegan mayo, and lemon juice.
Every bite gives you that addictive crunch from the baked pasta, cool freshness from the cucumber and tomatoes, and a creamy kick from the dressing. It’s the kind of thing that disappears at cookouts and you’ll be asked for the recipe every time.
Why You’ll Love This Spicy Pasta Salad
- Oven-baked crispy farfalle that stays crunchy even after being tossed with the dressing
- Creamy spicy yogurt dressing with chili crisp, vegan mayo, lemon, and garlic
- Fresh, crunchy veggies like cucumber, cherry tomatoes, red onion, and spring onions
- Fresh herbs including parsley and dill for brightness
- Perfect for cookouts, potlucks, and meal prep
How to Make Spicy Crispy Pasta Salad
Full recipe in the card below. Here’s the quick overview.
Cook farfalle until al dente, drain well, then toss with olive oil and seasoning. Bake or air fry, tossing halfway, until deeply golden and extra crunchy.
Add the vegetables to a large bowl.
Whisk together vegan yogurt, vegan mayo, chili crisp, minced garlic, lemon juice, and red pepper flakes.
Dress the veggies, add the crispy pasta, toss everything together, and serve immediately while the pasta is still crunchy.
Tips for the Best Spicy Crispy Pasta Salad
- Drain the pasta really well. Any excess water will prevent it from getting crispy in the oven. Shake the colander and even pat with a towel
- Spread in a single layer. Crowded pasta steams instead of crisps. Use two trays if needed
- Toss halfway through baking. This ensures even browning on all sides
- Let the pasta cool slightly before tossing with the dressed salad. If it’s too hot, it can wilt the veggies
- Serve immediately. The crispy pasta is best fresh. It will soften over time once it hits the dressing
- Use farfalle. The bow-tie shape has lots of surface area with thin edges that crisp up perfectly
Storage
- Dressing: Can be made 2 to 3 days ahead and stored in the fridge
- Veggies: Can be prepped and stored separately for up to a day
- Crispy pasta: Best baked fresh right before serving. If you bake it ahead, store in an airtight container at room temperature and it will stay crunchy for a few hours
- Assembled salad: Best eaten immediately. Leftovers will still taste great the next day but the pasta will lose its crunch
Frequently Asked Questions about this Spicy Crispy Pasta Salad
Farfalle works best because the thin, ruffled edges crisp up beautifully. Rotini and penne also work well. Avoid long pastas like spaghetti or fettuccine.
Sriracha mixed with a drizzle of sesame oil works well. Or use your favorite hot sauce blended into the yogurt and mayo base.
Keep everything separate until serving. Make the dressing, prep the veggies, and bake the pasta ahead. Toss it all together right before guests arrive for maximum crunch.
Yes. Crispy baked tofu, chickpeas, or white beans would all be great additions without overpowering the salad.
More Crunchy Salad Recipes
Love the crispy pasta concept? Try our original Crispy Pasta Salad with Creamy Lemon Garlic Dressing for a different take with avocado, a zesty lemon-Dijon dressing, and loads of fresh herbs. Same addictive crunch, completely different flavor profile.
Browse more recipes at Dr. Vegan.
Spicy Crispy Pasta Salad with Chili Crisp Yogurt Dressing
Equipment
- Large baking tray
- parchment paper
- Large pot for pasta
- Large mixing bowl
- Small bowl for dressing
Ingredients
For the Crispy Pasta:
- 300 g 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
For the Salad:
- 1 red onion
- 4 spring onions sliced
- 1 cucumber diced
- 200 g cherry tomatoes halved
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped
For the Spicy Yogurt Dressing:
- 120 ml 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
- 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.