Cook the elbow macaroni in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cool water.

In a large bowl, combine the frozen green peas, red onions, celery, red bell pepper, and grated carrots with the cooled macaroni.

In a medium bowl, whisk together red wine vinegar and sugar until the sugar dissolves. Add mayonnaise and Dijon mustard; whisk until smooth. Season with salt and pepper.

Pour the dressing over the macaroni and veggie mixture. Fold gently to coat everything evenly.

Cover and chill in the refrigerator for at least 1 hour before serving to let flavors meld.

Stir the salad before serving, adding more mayonnaise if needed. Transfer to a serving bowl and enjoy!