Start by filling up a sizeable pot with water, toss in some salt, and get it bubbling away on high heat. Next, you'll want to add your elbow noodles into the pot, following the package's cooking instructions to the letter. Once cooked, drain them and then give them a good rinse under cold water to halt the cooking process. Make sure they're thoroughly drained.

Now comes the fun part - in a large bowl, combine the cooled noodles, the cheddar cheese, the minced onion, diced celery, minced bell pepper, and the thawed peas. Give it all a good stir to ensure everything's nicely mixed.

In a separate, smaller bowl, let's make the dressing. Mix together the mayonnaise, cider vinegar, chopped dill, sugar, sweet pickle relish, Dijon mustard, salt, and pepper. Whisk it all until you've got a smooth, well-blended dressing.

Then, drizzle the dressing over the pasta mixture and toss until every nook and cranny of the pasta and veggies is coated with this heavenly sauce. Once done, cover the bowl with some cling film and pop it in the fridge to chill. Give it at least an hour before serving, to let all those wonderful flavors blend together beautifully. Enjoy!