Sea Shells Salad

1/2 pound medium-size shell shape pasta, cooked to al dente, cold shocked, well drained

2 scallions, chopped, both whites and greens

1/2 small red bell pepper, seeded and chopped into fine dice

1/3 cup tiny frozen green peas, a generous handful

1/4 to 1/3 cup mayonnaise

3 or 4 sprigs fresh tarragon, chopped to about 2 tablespoons

Coarse salt and pepper

Chopped fresh parsley, for garnish

Romaine or leaf lettuce, for lining plate under salad