Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.

In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to make the creamy dressing.

In a large mixing bowl, add the cooked macaroni, chopped celery, diced bell pepper, finely chopped red onion, and thawed peas.

Pour the dressing over the pasta mixture and gently stir until everything is well coated.

Sprinkle the chopped parsley on top for added freshness and color, then cover the salad and let it chill in the refrigerator for at least 30 minutes before serving.