# Ingredient List:
→ 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
# How-to Steps:
01 - Boil the elbow macaroni in salted water following package directions until al dente. Drain, rinse under cold water, and let cool completely.
02 - Combine finely 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 smooth and emulsified.
04 - Add the cooled macaroni and vegetables to the dressing. Gently toss until all ingredients are evenly coated.
05 - Taste the salad and adjust salt or pepper if necessary to balance flavors.
06 - Cover the salad and refrigerate for a minimum of 1 hour to allow the flavors to meld.
07 - Optionally, sprinkle chopped parsley or chives on top before serving for a fresh finish.
