Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook until just past al dente, about 1 minute longer than the package suggests for salad-friendly tenderness.

Rinse and cool: Drain the pasta and rinse under cold water to stop the cooking. Shake well to remove excess water, then toss with 1 tablespoon olive oil to prevent sticking.

Prep the veggies: While the pasta cools, dice the bell peppers, chop the celery, grate the carrots, mince the red onion, and thaw the peas. Chop the fresh herbs.

Make the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, vinegar, lemon juice, sugar, garlic powder, celery seed, salt, and pepper. Taste and adjust acidity or sweetness as needed.

Combine: Add the cooled pasta to the bowl with the dressing. Fold in the peppers, celery, carrots, red onion, peas, and herbs until everything is coated evenly.

Chill: Cover and refrigerate for at least 30 minutes, preferably 1–2 hours. This helps the flavors meld.

Final seasoning: Before serving, taste and add a pinch of salt, pepper, or an extra splash of vinegar if the flavors need a lift. If it seems a bit dry, stir in a spoonful of yogurt or a drizzle of milk to loosen it up.

Serve: Garnish with extra herbs or a sprinkle of paprika for color. Serve cold or at cool room temperature.