Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water. Toss with olive oil and set aside to cool.

In a medium bowl, whisk together Greek yogurt, mayonnaise, red wine vinegar, Dijon mustard, and sugar or honey until smooth. Season with salt and pepper.

In a clear bowl, layer half of the cooled pasta, then add cherry tomatoes, cucumber, bell peppers, peas, and mozzarella.

Evenly pour the dressing over the top layer without stirring. This keeps the layers intact.

Cover and refrigerate for at least 2 hours, preferably overnight.

Before serving, optionally garnish with fresh herbs. Toss gently or serve layered.