1. Bring 2-1/2 qts lightly salted water to a boil in a covered 4 qt or larger pot. When the water reaches a rapid boil, add the pasta and cook, uncovered, until just tender.
2. Meanwhile, place the peas in a colander and run warm tap water over them for 30 seconds to partially defrost them. Set aside to drain well. Core and chop the tomatoes into bite-size pieces. Set aside.
3. Combine the milk and celery soup in a saucepan over low heat and whisk until most of the lumps dissolve. Cut the butter into 3 pieces and add them to the pan. Add the Parmesan cheese, onion flakes, garlic powder, Worcestershire sauce, Tabasco sauce, and dill. Raise the heat to medium-high and bring the mixture just to the boiling point, stirring until the butter and cheese melt.
4. Reduce the heat to low. If using canned salmon, remove and discard any skin and bones. Add the salmon to the pan, along with the peas and tomatoes. Flake the chunks of salmon with a wooden spoon. Season with salt and black pepper and remove the sauce from the heat.
5. Drain the pasta and place some on each serving plate. Top with the sauce and serve.