1. Bring a large pot of salted water to a boil and cook the bow tie pasta until al dente according to the package directions.

2. Drain the pasta and rinse briefly under cold water to stop the cooking, then let it drain well.

3. In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth.

4. Add the cooled pasta, peas, diced red bell pepper, diced yellow bell pepper, cubed cheddar cheese, and chopped red onion to the bowl.

5. Toss everything gently until the pasta and vegetables are evenly coated in the creamy dressing.

6. Cover and refrigerate for at least 1 hour so the flavors can blend and the salad can chill completely.

7. Stir in the chopped fresh dill just before serving, then taste and adjust seasoning if needed.