Cook pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.

In a large bowl, whisk together mayonnaise, sour cream, white wine vinegar, sugar, garlic powder, and dried parsley until smooth. Season with salt and pepper to taste.

Add the cooked pasta, cherry tomatoes, red bell pepper, cucumber, red onion, and thawed peas to the bowl with the dressing.

Toss everything together until the pasta and vegetables are well coated with the creamy dressing.

Cover and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together.

Before serving, give the pasta salad a good stir and adjust the seasoning if necessary. Serve chilled.