Boil the pasta until al dente, according to the package instructions. Drain and set aside.

Drain pineapple, reserving the liquid. Chop broccoli, bell pepper, celery, and green onion.

Add all veggies, including peas, to a large mixing bowl along with the pineapple and cooked pasta.

In a separate bowl, whisk together the reserved juice, oil, vinegar, mustard, and spices. Pour over pasta mixture and toss to coat.

Serve immediately, or cover and refrigerate for later.