Creating your Egg Pasta Salad is made easy with these simple steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water. Set aside.

2. Boil the Eggs: In a separate pot, place the eggs in cold water. Bring to a boil and simmer for 9-12 minutes. Once done, remove from heat and cool in ice water for about 5 minutes. Peel the eggs and chop them into small pieces.

3. Prepare the Vegetables: While the pasta and eggs are cooling, prepare the vegetables. Dice the cucumber, bell pepper, and onion. Halve the cherry tomatoes.

4. Combine Ingredients: In a large bowl, combine the cooled pasta, chopped eggs, diced vegetables, and thawed peas. Gently mix until everything is well incorporated.

5. Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.

6. Combine Dressing with Salad: Pour the dressing over the pasta mixture and stir well to ensure everything is evenly coated.

7. Chill: For best results, cover the salad and refrigerate for at least 30 minutes. This will allow the flavors to meld beautifully.

8. Garnish and Serve: Before serving, sprinkle fresh parsley on top for added color and flavor.

By following these straightforward instructions, you’ll have a delicious Egg Pasta Salad ready to enjoy in no time.