For dressing, add mayonnaise, yogurt, olive oil, lemon juice, lemon zest, Dijon mustard, Worcestershire sauce, garlic, Parmesan, and anchovies to the jar of a high powered blender; whisk together until smooth, about 30 seconds. Season with salt and pepper. Refrigerate until needed.
Meanwhile, for salad, bring a large pot of salted water to a boil and cook pasta until just al dente according to package directions, 8 to 12 minutes. Drain pasta well; cool to room temperature, about 10 minutes.
Toss pasta with dressing in a large bowl. Fold in peas, 1/2 cup Parmesan cheese, parsley, and Sweety Drop peppers. Refrigerate for at least 1 hour before serving.
To serve, sprinkle with remaining Parmesan and freshly cracked pepper.
