Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp apple cider vinegar
  • 2 tbsp granulated sugar
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 stalks celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup sweet pickle relish
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil.
  2. Add the elbow macaroni and cook for 1 minute less than the package directions for al dente.
  3. Drain the pasta into a colander and immediately rinse under cold running water until the noodles are completely chilled to the touch; shake well to remove excess moisture.
  4. In a medium bowl, combine the mayonnaise, sour cream, apple cider vinegar, sugar, and Dijon mustard.
  5. Whisk vigorously until the sugar is fully dissolved and the mixture is smooth and glossy.
  6. Stir in the salt and black pepper.
  7. Transfer the chilled macaroni to a large mixing bowl.
  8. Fold in the diced celery, red onion, red bell pepper, sweet pickle relish, and fresh parsley.
  9. Pour the dressing over the pasta and vegetable mixture, tossing until evenly coated.
  10. Refrigerate for at least 2 hours to allow flavors to fuse before serving.