Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package directions until al dente, around 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine mayonnaise, Dijon mustard, and distilled white vinegar. Whisk until smooth. Add dried dill, garlic powder, onion powder, salt, and black pepper, blending well.

Gently fold in the cooled pasta, tuna, peas, celery, red onion, and grated carrots into the dressing. Mix until all ingredients are well-coated.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. For best results, let it chill for a few hours or overnight.

Before serving, stir the salad gently. If it seems dry, mix in a bit more mayonnaise to restore creaminess.