Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, about 8 to 10 minutes. Drain and rinse under cold water.

Prepare the Vegetables: Halve the cherry tomatoes, dice the cucumber, chop the bell pepper, slice the olives and red onion, and thaw the peas. Set aside in a large mixing bowl.

Make the Dressing: Whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a medium bowl. Season with garlic powder, onion powder, salt, and pepper.

Combine Pasta and Vegetables: In the mixing bowl with the vegetables, add the cooled pasta. Gently fold in the dressing, ensuring all ingredients are coated.

Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to meld flavors. Stir before serving and adjust seasoning if necessary.