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Boil ½ pound pasta in a large pot with salted boiling water per package instructions.
Halfway through cooking, add 1 cup frozen peas to the pasta in the same pot.
Drain them and rinse them under cold water for 15 seconds, and add them to a large bowl.
While the pasta cooks, make the dressing by whisking together ½ cup vegan mayo, ½ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon garlic powder, and ¼ teaspoon black pepper.
Add 1 red bell pepper (diced), 1 carrot (grated), 1 red onion (chopped), 1 rib celery (chopped), ½ cup dill pickles (chopped) and the dressing to the bowl.
Stir until well combined and enjoy immediately or store in the fridge, covered with a plate or in an airtight container.