# What You'll Need:
→ 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 tbsp sour cream
09 - 2 tbsp Dijon mustard
10 - 2 tbsp apple cider vinegar
11 - 1 tsp sugar
12 - 1/2 tsp salt
13 - 1/2 tsp ground black pepper
→ Garnish
14 - 2 tbsp chopped fresh parsley or chives
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add macaroni and cook until al dente according to package directions. Drain well, rinse thoroughly with cold water to stop cooking, and transfer to a large bowl to cool completely.
02 - While pasta cools, combine the diced celery, red bell pepper, red onion, grated carrots, and thawed peas in a separate mixing bowl.
03 - In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until fully incorporated and smooth.
04 - Add the cooled macaroni and prepared vegetables to the dressing. Gently fold together until all components are evenly coated with the creamy dressing.
05 - Taste the salad and adjust salt or pepper as needed. Cover the bowl and refrigerate for at least 1 hour to allow flavors to develop and meld together.
06 - Remove from refrigerator, give a quick stir, and garnish with chopped fresh parsley or chives just before serving.
