# Ingredient List:
→ Pasta
01 - 10 oz elbow macaroni
→ Vegetables
02 - 1 cup celery, finely diced
03 - 1 cup red bell pepper, finely diced
04 - 1/2 cup red onion, finely diced
05 - 1/2 cup carrots, grated
06 - 1/2 cup frozen peas, thawed
→ Dressing
07 - 3/4 cup mayonnaise
08 - 2 tablespoons sour cream
09 - 2 tablespoons Dijon mustard
10 - 2 tablespoons apple cider vinegar
11 - 1 teaspoon sugar
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon ground black pepper
→ Garnish
14 - 2 tablespoons chopped fresh parsley or chives
# How to Make It:
01 - Bring a large pot of salted water to boil. Add macaroni and cook until al dente according to package directions. Drain thoroughly, rinse under cold water to stop cooking, and transfer to a large bowl to cool completely.
02 - While pasta cooks, combine celery, red bell pepper, red onion, carrots, and peas in a separate large mixing bowl.
03 - Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper in a small bowl until completely smooth and emulsified.
04 - Add cooled macaroni to the vegetables. Pour dressing over the pasta mixture. Gently fold everything together until all ingredients are evenly coated with the creamy dressing.
05 - Sample the salad and adjust salt or pepper if needed. The flavors should be balanced with tanginess from the mustard and vinegar cutting through the rich mayonnaise.
06 - Cover bowl tightly with plastic wrap or lid. Refrigerate for at least 1 hour to allow flavors to meld and develop. Before serving, sprinkle with chopped parsley or chives if desired. Serve cold.
