# Ingredient List:
→ Pasta
01 - 10 oz elbow macaroni
→ Vegetables
02 - 1 cup celery, finely diced
03 - 1 cup red bell pepper, finely diced
04 - ½ cup red onion, finely diced
05 - ½ cup carrots, grated
06 - ½ cup frozen peas, thawed
→ Dressing
07 - ¾ cup mayonnaise
08 - 2 tbsp sour cream
09 - 2 tbsp Dijon mustard
10 - 2 tbsp apple cider vinegar
11 - 1 tsp sugar
12 - ½ tsp salt
13 - ½ tsp ground black pepper
→ Garnish (Optional)
14 - 2 tbsp chopped fresh parsley or chives
# How-To Steps:
01 - Boil elbow macaroni in a large pot of salted water until al dente according to package directions. Drain and rinse under cold water. Set aside to cool completely.
02 - In a large mixing bowl, stir together finely diced celery, red bell pepper, red onion, grated carrots, and thawed peas.
03 - Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and ground black pepper in a separate bowl until the mixture is smooth and uniform.
04 - Add the cooled macaroni to the vegetable mix, then pour dressing over and gently fold until evenly coated.
05 - Taste the salad and modify seasoning with additional salt or pepper as desired.
06 - Cover and refrigerate for at least 1 hour to allow flavors to meld thoroughly.
07 - Optionally sprinkle chopped parsley or chives on top just before serving.
