# 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 (Optional)
14 - 2 tbsp chopped fresh parsley or chives
# Cooking Steps:
01 - Boil elbow macaroni in salted water until al dente. Drain thoroughly, rinse under cold water to stop cooking, and 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 and prepared vegetables to the dressing. Gently fold until all components are evenly coated with the creamy mixture.
05 - Sample the salad and adjust salt or pepper as needed for proper seasoning balance.
06 - Cover bowl securely and refrigerate for minimum 1 hour to allow flavors to marry and develop fully.
07 - Sprinkle with freshly chopped parsley or chives immediately before serving for color and fresh herb notes.
