# What You 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
# Step-by-Step:
01 - Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package directions until al dente. Drain thoroughly in a colander, rinse under cold running water to stop cooking, and transfer to a large bowl to cool completely.
02 - While pasta cools, combine diced celery, red bell pepper, red onion, grated carrots, and thawed peas in a separate large mixing bowl.
03 - In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until completely smooth and well blended.
04 - Add cooled macaroni to the vegetable mixture. Pour the dressing over the pasta and vegetables. Using a large spoon or spatula, fold gently until all ingredients are evenly coated with the dressing.
05 - Taste the salad and adjust salt or pepper if needed. Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow flavors to develop and meld together.
06 - Remove from refrigerator and transfer to a serving bowl. Sprinkle with chopped fresh parsley or chives just before serving.
