Roasted Red Pepper Rotini Caesar

I was looking for something quick and easy for dinner, and I found this recipe printed on the back of the Healthy Harvest Rotini box :) Easy enough. And delicious, too.
Roasted Red Pepper Rotini Caesar (served hot)
1 pkg Ronzoni Healthy Harvest rotini (I'm sure any noodle would work--but I do like this whole grain pasta)
1 (12 oz) jar of roasted red peppers, sliced (I used three large peppers out of a jar, small diced)
4 cups fresh baby spinach
1 cup creamy Caesar dressing (I used just over 1/2 cup--a little goes a long way--and I like Ken's Steak House Creamy Caesar Lite dressing)
1 cup sliced cooked chicken (my addition to the recipe--to make it more substantial)
1 cup frozen sweet peas (another addition to the recipe)
Shredded Parmesan cheese
Cracked pepper

Cook pasta according to package directions. Heat a large saute pan with a light film of oil, toss in
chicken, red peppers and spinach; heat until warmed. Add peas and dressing, stirring frequently until heated, about 3-5 minutes. Toss pasta with sauce mixture. Top with parmesan cheese and cracked pepper.

Roasted Red Pepper Rotini Caesar (served cold)
Cook pasta according to package directions. In a mixing bowl, toss pasta, dressing, red peppers, spinach (and chicken and peas) until evenly mixed. Top pasta with parmesan cheese and cracked pepper. Refrigerate and serve.