Pasta Salad with Salmon, Peas, and Herbs - Ellie Krieger

Ingredients

• 2/3 cup plain Greek yogurt (nonfat, low-fat or whole)
• 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 or torn red-leaf lettuce