Cook pasta in salted water according to package directions to al dente (with a little bite to it). Drain and rinse. Set aside.
To a large bowl, add the peas, arugula, red onion, celery and dill. Stir to combine.
Next, in a small bowl, add the vegan mayo, apple cider vinegar, maple syrup, dijon mustard, lemon juice, salt and pepper. Stir with a small whisk to combine.
Then, add the cooked pasta and sauce to the bowl of veggies. Stir to combine.
There will be quite a bit of sauce at first, but it will soak into the noodles. Add additional salt and pepper, or nutritional yeast (for a cheesy taste), if desired. Serve immediately.
Makes 6 (1-cup) servings. Store in an airtight container in the fridge for 2-3 days. If making ahead of time, see notes below*.