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In a pot of boiling salted water, cook pasta per packet directions.
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Cool pasta under cold running water. Drain well, place into a large bowl and toss through olive oil and place in fridge to cool.
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To make the yoghurt dressing mix yoghurt, molasses, lemon juice and a splash of oil.
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Combine smoked salmon, feta, baby spinach, dill, pine nuts, capers and Lebanese cucumber with chilled pasta and season with salt and pepper.
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Pour yoghurt dressing over the salad and toss gently to combine.
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Serve and enjoy with family and friends!
