Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp salt
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup grated Parmesan cheese
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, minced
  • 1/4 cup carrots, finely shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the elbow macaroni and cook until al dente (usually 1-2 minutes less than package directions). Drain in a colander and immediately rinse under cold running water until cool to the touch. Shake well to remove excess water.
  3. In a large mixing bowl, combine mayonnaise, sour cream, and grated Parmesan cheese.
  4. Whisk in the apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until the mixture is smooth.
  5. Fold the cooled macaroni, diced celery, red onion, shredded carrots, and chopped parsley into the dressing until evenly coated.
  6. Refrigerate for 2 hours to allow flavors to meld before serving.