# What You Need:
→ Pasta
01 - 10 oz elbow macaroni
→ Vegetables
02 - 1 cup finely diced celery
03 - 1 cup finely diced red bell pepper
04 - 1/2 cup finely diced red onion
05 - 1/2 cup grated carrots
06 - 1/2 cup thawed frozen peas
→ 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 (Optional)
14 - 2 tbsp chopped fresh parsley or chives
# Directions:
01 - Boil macaroni in a large pot of salted water until al dente according to package directions. Drain, rinse with cold water, and let cool completely.
02 - In a large bowl, mix celery, red bell pepper, red onion, carrots, and peas until evenly distributed.
03 - Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and homogenous.
04 - Add cooled macaroni and vegetables to the dressing and carefully fold until fully coated.
05 - Sample and adjust seasoning if necessary to balance flavors.
06 - Cover and refrigerate for at least one hour to allow flavors to meld.
07 - Sprinkle with chopped parsley or chives prior to serving if desired.
