Ingredients:

  • 1 lb elbow macaroni or rotini
  • 1 tbsp kosher salt
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1 cup red bell pepper, diced
  • 1 cup carrots, shredded or finely diced
  • 1/2 cup frozen peas, thawed

Instructions:

  1. Fill a large pot with water, add kosher salt, bring to a rolling boil, and cook pasta for 1 minute less than package directions.
  2. Drain the pasta into a colander and immediately rinse under cold running water for 30-60 seconds; shake well to remove excess moisture until the noodles feel cold to the touch.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, mustard, salt, and pepper until smooth and glossy.
  4. Add the cooled pasta and all diced vegetables (celery, onion, pepper, carrots, and peas) to the dressing.
  5. Fold together gently using a silicone spatula until every noodle is velvety and coated.
  6. Cover the bowl tightly with plastic wrap.
  7. Refrigerate for at least 2 hours to allow flavors to penetrate.