# 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 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water. Set aside to cool completely.
02 - Combine finely diced celery, red bell pepper, red onion, grated carrots, and thawed peas in a large mixing bowl.
03 - In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well incorporated.
04 - Add cooled macaroni and mixed vegetables to the dressing. Stir gently until all ingredients are evenly coated.
05 - Taste the salad and modify seasoning as desired with additional salt, pepper, or vinegar.
06 - Cover and refrigerate the salad for at least 1 hour to allow flavors to meld.
07 - Before serving, optionally garnish with chopped parsley or chives.
