Cook the rotini pasta in salted boiling water for 8-10 minutes or until al dente, then drain.

Rinse and cool the pasta under cold water for 1-2 minutes, then pat dry.

Chop the cherry tomatoes, cucumber, bell pepper, and red onion; thaw the peas.

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

Fold the cooled pasta into the dressing until fully coated.

Add the vegetables to the pasta and gently fold until mixed.

Adjust seasoning to taste, adding more salt, pepper, or vinegar as desired.

Chill the salad for at least 30 minutes before serving, garnished with fresh parsley.