Cook the pasta in a pot of salted boiling water until al dente, then transfer it immediately to an ice water bath to cool.

In a medium bowl, whisk together the mayonnaise, mustard, and vinegar until well combined, then refrigerate the mixture to chill while the pasta cools.

Once the pasta has fully cooled, add it to the mayonnaise mixture along with all the chopped vegetables.

Season with salt and freshly ground black pepper to taste, then refrigerate for at least one hour to allow the flavors to meld.