Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain the pasta, then rinse thoroughly with cold water to stop the cooking and cool it down. Set aside.

Pat the salmon fillets dry with paper towels. In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp lemon juice, dried dill, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Brush this mixture evenly over both sides of the salmon fillets.

Preheat your air fryer to 375°F (190°C). Place the salmon fillets in the air fryer basket in a single layer (cook in batches if necessary). Air fry for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. (Alternatively, you can bake at 400°F/200°C for 12-15 minutes or pan-sear on medium-high heat for 4-5 minutes per side).

Let the cooked salmon cool slightly, then gently flake it into bite-sized pieces using a fork. Remove any skin if desired.

While the salmon cools, prepare your vegetables: halve the cherry tomatoes, dice the English cucumber, finely dice the red onion, and dice the yellow bell pepper. Roughly chop the fresh dill and parsley.

In a small bowl, whisk together the extra virgin olive oil, 3 tbsp lemon juice, Dijon mustard, honey (if using), minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until well combined and emulsified.

In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, finely diced red onion, diced bell pepper, fresh dill, and fresh parsley.

Gently add the flaked salmon to the bowl. Pour the lemon vinaigrette over all the ingredients. Toss everything gently until well coated, being careful not to break up the salmon too much.

For best flavor, cover the bowl and refrigerate the Salmon Pasta Salad for at least 30 minutes before serving, allowing the flavors to meld. Stir again before serving.