In a large pot of boiling salted water, cook pasta according to package instructions. Stir in peas during the last minute of cooking time; drain well and rinse with cold water.

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling & dicing.

In a large bowl, whisk together mayo, parsley, vinegar and Dijon. Stir in pasta, peas, eggs, bell pepper, onion, celery and cheese; season with salt and pepper to taste.

Cover; place into refrigerator for 2 hours or up to 2 days.