Cook the pasta according to package directions.
Drain and throw peas in with the pasta while it drains; this will allow them to thaw. If preferred, you can also cook the peas with the pasta.
Boil the eggs.
Peel and chop the cucumber.
Slice the cherry tomatoes in half.
Shred both cheeses.
Mix together the pasta, vegetables, and cheeses.
To make the dressing, mix the mayo, Dijon mustard, sugar, garlic powder, celery salt, and apple cider vinegar. It will be a very thin sauce.
Then pour the dressing over the salad and mix well. I used two wooden spoons to kinda “throw” the pasta salad in the bowl.
Peel the boiled eggs, slice eggs, and place on top of the salad; you can also crumble, if desired.
Chill until ready to serve.
Serve and enjoy!