Pasta Salad with Salmon, Peas, and Herbs

• 2/3 cup plain Greek-style nonfat yogurt
• 3 tablespoons fresh lemon juice
• 3 tablespoons mayonnaise
• 2 teaspoons finely grated lemon zest
• 1 teaspoon minced fresh dill, or 2 teaspoons dried
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 (14-ounce) can wild red salmon, drained, skinned and boned, and cut into chunks
• 1 10-ounce package frozen peas, defrosted
• ½ pound bowtie or corkscrew pasta, cooked according to package directions and cooled
• 2 scallions (white and green parts), minced (about ¼ cup)
• 8 cups chopped red leaf lettuce

Combine the yogurt, lemon juice, mayonnaise, lemon zest, dill, salt, and pepper in a bowl and whisk to incorporate. Add the salmon, peas, pasta, and scallions and toss to incorporate. The pasta salad will keep up to 2 days in an airtight container in the refrigerator. To serve, mound 2 cups of the lettuce onto each plate or into to-go containers and scoop about 1¾ cups of the pasta salad on top.