Fill a large pot with water, add salt, and bring to a boil. Add 12 oz of rigatoni and cook for 10-12 minutes until al dente. Reserve 1/2 cup pasta water, drain, and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add minced garlic and 1/2 cup of roasted red peppers. Sauté for about 2 minutes until fragrant.

Return the drained rigatoni to the pot, stir in reserved pasta water and 1 cup of plain Greek yogurt. Toss until the yogurt forms a silky sauce.

Gently fold in 8 oz of flaked smoked salmon and 1/4 cup of chopped fresh dill. Season with salt and black pepper, and add lemon zest if desired. Mix well and serve immediately.