Begin by bringing a large pot of salted water to a boil. Add elbow macaroni and cook for 7-8 minutes, stirring occasionally, until al dente.

Once cooked, drain the pasta and rinse it under cold water until cool to the touch.

In a spacious mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.

Once the macaroni is cooled, gently fold it into the creamy dressing.

Mix in your diced vegetables, adding a rainbow of color and crunch to the salad.

Cover your salad with plastic wrap and refrigerate for at least 1 hour.

Transfer the chilled macaroni salad to a colorful serving bowl and garnish with fresh parsley.