# 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
# How to Make It:
01 - Boil elbow macaroni in salted water until al dente. Drain thoroughly, rinse under cold water to stop cooking, and allow to cool completely.
02 - Combine diced celery, red bell pepper, red onion, grated carrots, and thawed peas in a large mixing bowl.
03 - Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until completely smooth and emulsified.
04 - Add cooled macaroni to the vegetable mixture. Pour dressing over top and fold gently until all components are evenly coated.
05 - Taste and adjust seasoning as needed. Cover bowl and refrigerate for at least 1 hour to allow flavors to develop fully.
06 - Sprinkle with chopped fresh parsley or chives immediately before serving. Serve chilled.
