Cook the bow tie pasta according to package directions in salted boiling water until al dente. Drain immediately and rinse thoroughly with cold water to stop the cooking process and remove excess starch. Set aside to drain completely.

While the pasta is cooking, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white wine vinegar, garlic powder, dried dill, salt, and pepper until smooth and well combined.

In a large mixing bowl, combine the drained, cooled pasta, diced celery, shredded carrots, minced red onion, thawed peas, and chopped fresh parsley.

Pour the entire dressing mixture over the pasta and vegetable combination. Gently fold all ingredients together until the pasta and vegetables are evenly coated with the creamy dressing. Be careful not to crush the pasta shapes.

Taste the salad and adjust seasoning if necessary (you may need a touch more salt or vinegar for brightness). Cover the bowl tightly with plastic wrap.

Refrigerate the pasta salad for at least 30 minutes, allowing the flavors to meld before serving. For best results, chill for 2-4 hours.