To make this salad, start by preparing the pasta chips. Preheat your oven to 400 F and line a large baking sheet with parchment paper. Cook the farfalle pasta according to the package instructions, then drain and allow it to cool slightly. Spread the cooked pasta onto the prepared baking sheet in an even layer, then drizzle it with the olive oil. Sprinkle on the paprika, garlic powder, onion powder, and salt, and toss everything together until the pasta is well coated. Finally, sprinkle the grated parmesan cheese over the top.

Transfer the baking sheet to the oven and bake the pasta chips for 25-28 minutes, flipping them halfway through, until they're golden and crispy. If you prefer to use an air fryer, add everything to the air fryer basket and air fry for 10 minutes instead. Once done, set the pasta chips aside.

While the pasta chips are in the oven, prepare the lemon yogurt dressing. Add the Greek yogurt, maple syrup, olive oil, dijon mustard, minced garlic, lemon juice, salt, pepper, and red pepper flakes to a bowl and whisk until smooth and creamy. If the dressing is too thick, add water a little at a time until it reaches your desired consistency. Taste and adjust the seasonings as needed, then set the dressing aside.

Next, prepare the tuna. Add the tuna to a small bowl and use a fork to break it up into small, flaky pieces. Then, transfer it to a large salad bowl and add the chopped Persian cucumbers, dill pickles, red onion, and fresh dill. Pour the lemon yogurt dressing on top and toss everything together until fully coated.

Finally, add the crispy pasta chips on top and give the salad one final toss. Serve immediately and enjoy! If you're making this salad ahead of time, I recommend storing the pasta chips separately and adding them right before serving so they stay nice and crunchy.