Cook the pasta according to package instructions until al dente. Then strain through a sieve. Clean the iceberg lettuce and cut into strips.
Wash the radishes and cut them into eighths. Mix everything together (don’t forget the peas).
For the sauce, mix the mayonnaise with about 1-2 tablespoons of lemon juice and the milk. Then season with pepper and salt. Pour over the salad and mix everything together well.