Peas & Pepper Pasta Salad

• 1 package (16 ounces) acini di pepe pasta
• 1-1/2 cups coarsely chopped Cubanelle peppers or miniature sweet peppers
• 1 cup loosely packed fresh Italian parsley leaves
• 4 radishes, trimmed and quartered
• 1/2 medium red onion, coarsely chopped
• 2 green onions, cut into 1-inch pieces
• 1-3/4 cups frozen petite peas (about 8 ounces), thawed
• 1/2 cup creamy Caesar salad dressing
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Thinly sliced radishes, optional

1. Cook pasta according to package directions. Drain; rinse with cold water and drain well. Place peppers, parsley, radishes, red onion and green onions in a food processor; pulse until finely chopped, scraping sides of food processor bowl as necessary.
2. In a large bowl, combine pasta, chopped vegetables and peas. Add dressing, salt and pepper; toss to coat. Let stand 15 minutes to allow flavors to blend. If desired, top with sliced radishes.

acini, cubanelle peppers, parsley, radishes, red onion, green onions, frozen petite peas, salt, freshly ground pepper

Taken from www.tasteofhome.com/recipes/peas-pepper-pasta-salad/ (may not work)