# 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
# How-To:
01 - Boil elbow macaroni in salted water until al dente, then drain and rinse under cold water to stop cooking. Allow pasta to cool completely before mixing.
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 fully incorporated and smooth.
04 - Add cooled macaroni to the vegetables. Pour dressing over the mixture and fold gently until all ingredients are evenly coated.
05 - Taste and adjust salt and pepper as needed. Cover bowl and refrigerate for at least 1 hour to allow flavors to develop.
06 - Sprinkle with chopped fresh parsley or chives immediately before serving. Serve chilled.
