While you wait for water to boil, finely dice the red bell pepper into 1/4-inch pieces, mince the red onion, and chop the fresh Italian parsley. This mise en place will be ready when you need it and ensures all ingredients are properly cut to the same size for even distribution throughout the salad. Set the prepared vegetables aside in separate bowls.

Bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions until al dente—typically 8-9 minutes for Barilla brand. Immediately drain the pasta in a colander and rinse thoroughly with cold water while tossing gently until completely cooled. I find that cooling the pasta quickly stops the cooking process and keeps it tender rather than mushy, which is crucial for a pasta salad.

Transfer the cooled pasta to a large mixing bowl and add the prepared vegetables from Step 1, along with the frozen peas (no need to thaw—they'll soften as the salad sits). Pour in the cabbage dressing and gently toss everything together until evenly coated. I like to use my hands to toss this salad rather than utensils because it breaks up fewer pasta strands and creates a more cohesive blend.

Cover the bowl with plastic wrap and refrigerate for at least 2-4 hours before serving. This resting time allows the flavors to meld together and the frozen peas to fully thaw and soften. Give the salad a gentle toss before serving to redistribute any dressing that may have settled.