# 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
# Directions:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking, and transfer to a large bowl to cool completely.
02 - While pasta cooks, finely dice the celery, red bell pepper, and red onion. Grate the carrots. Thaw frozen peas if frozen. Combine all prepared vegetables 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 combined.
04 - Add the cooled macaroni to the bowl with the prepared vegetables. Pour the dressing over the pasta and vegetable mixture. Using a large spoon or spatula, fold gently until all ingredients are evenly coated.
05 - Taste the salad and adjust salt or pepper as needed. Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow flavors to meld together.
06 - Remove from refrigerator and give the salad a quick stir. Sprinkle with chopped fresh parsley or chives just before serving. Serve chilled and enjoy.
