Ingredients

• 2 cups uncooked medium shells
• 1 cup mayonnaise
• 3 tablespoons sour cream
• 1/8 cup white sugar
• ¼ cup cider vinegar
• 2 ½ tablespoons prepared yellow mustard
• 1 ½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 2 stalks celery, small chop
• 1 large red onion, small chop
• 1 red bell pepper, seeded and chopped
• 1/2 cup diced roma tomato
• 2 tablespoon minced flat-leaf parsley

Directions

• Cook elbow macaroni per package instructions. When cooked, rinse under cold water and drain.
• In a smallish bowl mix together the mayonnaise, sour cream, sugar, vinegar, mustard, salt and pepper.
• Combine the mayo mixture with the macaroni in a large bowl.
• Stir in celery, onion, red pepper, tomatoes and chopped parsley.
• Refrigerate salad for at least 4 hours before serving, but preferably overnight.

Notes

• 9-7-25 1/2 Recipe
• I added Green Onion, Thinly Sliced
• I Used
• Red Wine Vinegar
• Note: I didn't use all the veggies that I prepped.

Photos