Creamy Macaroni Pasta Salad: Make-Ahead

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add elbow macaroni and cook for 1 minute less than the package directions (Al Dente).
3. Drain immediately and rinse under cold running water until the pasta is completely chilled to the touch.
4. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, and Dijon mustard.
5. Stir in the salt and pepper until the mixture is smooth and the sugar has fully dissolved.
6. Fold in the sweet pickle relish to add a textured, tangy depth.
7. Place the chilled macaroni in a large mixing bowl.
8. Add the diced celery, carrots, red onion, and bell pepper.
9. Pour the dressing over the mixture and fold gently with a spatula until every noodle is coated in a velvety layer.
10. Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.