Boil a large pot of salted water. Add elbow macaroni and cook for 7–9 minutes until al dente. Drain and rinse under cold water.

Prep vegetables: dice red bell pepper, chop celery, and finely slice red onion. Combine with thawed peas and quartered hard-boiled eggs in a large mixing bowl.

In another bowl, whisk mayonnaise, sour cream, Dijon mustard, and white wine vinegar until smooth. Season with salt and black pepper.

Add cooled pasta to the bowl with vegetables. Pour dressing over and gently fold together without mashing ingredients.

Cover salad and chill for at least 30 minutes before serving. Toss to recombine ingredients before serving.