In a small bowl, combine mayonnaise, apple cider vinegar, and Dijon mustard. Taste, and add salt and pepper. Cover and refrigerate until ready to use.

Bring a large pot of salted water to a boil, and cook the pasta noodles to al dente. Just before the noodles finish cooking, add the frozen peas and cook for about 1 minute. Drain, and rinse with cold water. Transfer the noodles and peas to a large mixing bowl.

To the mixing bowl, add the onions, red and green bell pepper, cheddar cheese, celery, and eggs. Pour on the dressing, and stir to combine. Refrigerate for at least 1 hour before serving.

Serve chilled. See post for storage options.