# What You'll 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
# Directions:
01 - Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking, and transfer to a large bowl to cool completely.
02 - While pasta cools, dice celery, red bell pepper, and red onion into small, uniform pieces. Grate carrots using a box grater. Thaw frozen peas under cold running water and drain well. Combine all prepared vegetables in the bowl with cooled pasta.
03 - In a separate medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until completely smooth and emulsified.
04 - Pour dressing over pasta and vegetable mixture. Gently fold together with a spatula until evenly coated. Cover bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to overnight, to allow flavors to develop.
05 - Remove from refrigerator and stir well. Taste and adjust seasoning with additional salt and pepper if desired. Transfer to a serving bowl and garnish with chopped fresh parsley or chives. Serve chilled.
