(14-ounce) can wild red salmon, drained, skinned and boned, and cut into chunks
(10-ounce) package frozen peas, defrosted
bowtie or corkscrew pasta, cooked according to package directions and cooled
scallions (white and green parts), minced (about ¼ cup)
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 1 ¾ cups of the pasta salad on top.