Start by thinly slicing the red onion and placing it in a medium bowl. Sprinkle in a generous pinch of salt, then pour in equal parts white wine vinegar and water to cover the onions. Cover and refrigerate for at least 2 hours, preferably overnight.

Bring a large pot of salted water to a rolling boil. Add short pasta and cook until slightly over al dente, about 10-12 minutes. Drain and rinse under cold water. Set aside to cool.

Finely mince the scallions and chop the fresh dill. Once the pasta cools to room temperature, add scallions, chopped dill, cottage cheese, and drained salmon. Reserve some pickled onions for garnish.

Gently fold all ingredients together in the bowl. Squeeze in fresh lemon juice and drizzle in pickling liquid. Sprinkle Everything But the Bagel seasoning generously and stir until well-coated.

Serve immediately or chill in the fridge for up to 3 days. Consider drizzling additional pickling juice just before serving to enhance flavor.