Begin by bringing a large pot of salted water to a boil. Add in the farfalle pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside to cool slightly.

In a large mixing bowl, combine the warm pasta with olive oil, smoked paprika, garlic powder, and a sprinkle of salt and pepper. Toss gently to evenly coat.

Preheat your oven to 400°F (200°C). Spread the seasoned pasta onto a parchment-lined baking tray in an even layer and bake for approximately 30 minutes, turning halfway through until golden brown and crispy.

While the pasta bakes, combine diced red onion, cucumber (if using), cherry tomatoes, and fresh herbs in another large bowl.

In a small bowl, whisk together vegan yogurt, chili crisp, minced garlic, lemon juice, and salt and red pepper flakes until smooth.

Once the baked pasta has cooled, add it to the vegetable bowl and pour the dressing over the top. Toss gently to combine.

Transfer the salad to a serving dish, topping with additional sliced spring onions and the crispy pasta pieces.