Smoked Salmon Pasta Salad with Peas and Arugula

Fill a small saucepan halfway with water and season with 2 tablespoons salt. Bring to a boil over medium-high heat. Add peas and cook until brightened in color and crisp tender, 1 to 2 minutes. Drain peas and transfer to an ice water bath to stop the cooking process; drain well and reserve.

In a large bowl, whisk together mayonnaise, buttermilk, lemon zest and juice, pepper, and remaining 1 teaspoon salt. Add pasta and stir until well combined. Add arugula, red onion, parsley, dill, and reserved peas, gently tossing to combine.

Remove skin from salmon and flake with a fork. Add to salad and gently toss to combine. Serve with lemon wedges. Garnish with pepper, if desired.