In a container, mix the cooked pasta with the grated parmesan, paprika, oregano, thyme, a pinch of salt, and 4 tablespoons of olive oil until well coated.
Spread the seasoned pasta onto a baking sheet. Bake at 200°C (400°F) for 20 minutes, or until the pasta is golden and crispy. Remove from the oven and let cool completely.
Meanwhile, prepare the salad base. In a large bowl, combine the yogurt, Boursin cheese, chopped sucrine lettuce, diced mini cucumber, sliced radishes, diced avocado, diced smoked salmon, chopped chives, honey mustard, salt, and the remaining 2 tablespoons of olive oil.
Once the crispy baked pasta has cooled down, add it to the salad bowl and mix everything together thoroughly so it is coated in the creamy dressing. Serve immediately.
Cook it hands-free.
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