Fill a large pot with water and bring to a boil. Add macaroni and cook according to package directions. Add peas to the pot the last minute of cooking time, then rinse and drain in cold water; set aside.
In a large mixing bowl, whisk together yogurt, parsley, vinegar, mustard, salt and pepper until smooth. Add cooked pasta and remaining ingredients to the bowl and mix until well combined.
Cover and store in the refrigerator at least 2 hours before serving.