Bring a large pot of salted water to a boil, add rotini pasta, and cook for about 10 minutes until al dente. Drain in a colander.

Rinse the drained pasta under cold water for a few minutes to cool it down.

Dice bell peppers, cucumber, and red onion into small pieces, and thaw the frozen peas.

In a mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper until smooth.

Add the cooled pasta, diced vegetables, and peas to the dressing, and toss until everything is coated.

Fold in the grated sharp cheddar and Parmesan cheeses.

Cover and chill in the refrigerator for at least 1 hour.

Before serving, toss again and adjust seasoning with salt and pepper if necessary.