Preheat your oven to 400°F (200°C). In a large pot, boil water and cook farfalle pasta until al dente, about 8-10 minutes. Drain the pasta thoroughly and return it to the pot. Drizzle with olive oil, then sprinkle in smoked paprika, garlic powder, dried oregano, salt, and black pepper. Toss until the pasta is evenly coated in the seasonings.

Spread the seasoned farfalle in a single layer on a parchment-lined baking tray. Bake in the preheated oven for 30 minutes, tossing the pasta halfway through. You'll know it's ready when the edges are golden and crispy.

While the pasta bakes, combine chopped red onion, sliced spring onions, diced cucumber, halved cherry tomatoes, and freshly chopped parsley and dill in a mixing bowl. Mix gently to combine all the vibrant colors and fresh flavors.

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

Once the pasta is perfectly crispy, let it cool slightly. Just before serving, add the warm roasted pasta to the salad mixture and toss together with the creamy dressing. Garnish with extra spring onion and crispy pasta pieces.