Bring a large pot of salted water to a boil. Add 12 oz of rigatoni and cook until al dente, about 10-12 minutes. Remember to reserve 1/2 cup of pasta water before draining!

In a large skillet, heat 2 tbsp of olive oil over medium-low. Add minced garlic and chopped roasted peppers; sauté for about 2 minutes until fragrant. Remove the skillet from heat once done.

Return your drained rigatoni to the pot over low heat. Stir in the reserved pasta water and 1 cup of Greek yogurt. Toss everything together until a silky sauce forms—this should take about a minute.

Gently fold in the flaked smoked salmon and chopped dill. Season with salt, pepper, and lemon zest if you’re using it. Serve immediately for the best texture and flavor!