# 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
# Directions:
01 - Cook the macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool completely.
02 - In a large bowl, combine celery, red bell pepper, red onion, carrots, and peas.
03 - In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
04 - Add the cooled macaroni and vegetables to the dressing. Mix gently until everything is evenly coated.
05 - Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with chopped parsley or chives before serving, if desired.
