I'm planning to make a pasta salad to bring to a BBQ on the weekend. I've made it once before and followed the recipe exactly. But this time, I'm thinking of replacing the roasted red pepper with fresh diced green & red peppers. Do you think fresh raw peppers would work in a pasta salad, or would the peppers be too crunchy with the pasta?? There's also going to be artichoke, gouda cheese, and chorizo in the salad, and a tangy vinegar/mustard/herb dressing.