Fill a large pot with water and season generously with salt. Bring to a rolling boil, then add the pasta. Cook for 8-10 minutes until al dente. Drain and let cool.

Rinse the pasta under cold running water, stirring gently for 1-2 minutes until completely cooled.

Prepare the vegetables: halve cherry tomatoes, dice cucumber, chop bell pepper, slice olives and onion, and thaw peas if necessary.

In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth.

Gently fold cooled pasta into the dressing, then add prepared vegetables and mix until evenly coated.

Cover and chill in the refrigerator for at least 30 minutes to meld flavors before serving.