# List of Ingredients:
→ 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 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 - Pour the dressing over the cooled macaroni and vegetable mixture. Using a large spoon or spatula, fold everything together gently until evenly coated with the creamy dressing.
05 - Taste the salad and adjust salt or pepper if needed. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, or up to overnight, to allow flavors to develop fully.
06 - Remove from refrigerator, give it a quick stir, and garnish with chopped fresh parsley or chives before serving cold.
