Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions, usually around 7-9 minutes until al dente. Drain and rinse under cold water.

In a separate pot, place the large eggs and cover with cold water. Bring to a boil, then remove from heat and let sit for 9-12 minutes. Cool, peel, and chop the eggs.

In a large mixing bowl, add chopped cherry tomatoes, cucumber, red bell pepper, red onion, and thawed peas. Gently toss together.

In a small bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste.

Combine the cooled pasta and chopped eggs with the vegetable mixture. Drizzle the dressing over and mix gently to coat.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.