Bring a large pot of salted water to a boil. Add ½ pound short pasta and cook according to the package instructions. About halfway through the pasta’s cooking time, toss in 1 cup frozen peas directly into the same pot.

Once the pasta is cooked, drain it and immediately rinse it under cold water for about 15 seconds to stop the cooking process and keep the pasta from getting mushy.

In a small bowl, whisk together ½ cup mayonnaise, ½ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon sugar until creamy.

In a large bowl, add the cooled pasta and peas along with the diced red bell pepper, grated carrot, chopped red onion, sliced celery, and dill pickles. Pour in the creamy dressing and mix well. Serve immediately or chill in the fridge, covered, until ready to enjoy.