Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Add the elbow macaroni or pasta shells and cook according to the package instructions until al dente.

Drain the pasta and rinse thoroughly with cold water to stop the cooking process and remove excess starch.

Transfer cooled pasta to a large mixing bowl.

Prep the Vegetables

Finely chop the celery, red bell pepper, red onion, and shred or chop the carrots.

Add all vegetables along with ½ cup sweet pickle relish to the bowl of cooled pasta.

Make the Dressing

In a separate medium bowl, whisk together:

1 cup mayonnaise

¼ cup sour cream

2 tbsp Dijon mustard

2 tbsp apple cider vinegar

1 tsp sugar

½ tsp paprika

½ tsp garlic powder

½ tsp onion powder

Salt and pepper to taste

Adjust seasoning after tasting to achieve your perfect flavor balance.

Combine the Salad

Pour the dressing over the pasta and veggie mixture.

Toss gently to combine, making sure all ingredients are evenly coated with the dressing.

Cover the bowl with plastic wrap and refrigerate for at least 1–2 hours, or preferably overnight, to let flavors develop.

Garnish and Serve

Before serving, give the salad one final toss to redistribute the dressing.

Garnish with chopped parsley, if using.

Serve chilled, alongside grilled favorites or as a standalone side.