Begin by boiling a large pot of water and adding a generous amount of salt. Once the water reaches a rolling boil, add the elbow macaroni and cook for 7–8 minutes until al dente. The pasta should be firm yet tender with a slight bite. Drain the macaroni in a colander and rinse it under cold water to halt the cooking process and cool it down for the salad.

While the pasta is cooling, grab a large mixing bowl and whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Mix until the dressing is smooth and creamy, allowing the flavors to meld beautifully.

Once the macaroni is completely cooled, add it to the bowl with the prepared dressing. Next, incorporate the diced red onion, celery, red bell pepper, and freshly chopped parsley. Toss everything together gently, ensuring each piece of pasta is coated with the creamy dressing and that the fresh vegetables are evenly distributed throughout the salad.

After combining all the ingredients, cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1 hour, though 2 hours is ideal.

When ready to serve, give the macaroni salad a gentle toss to redistribute the dressing. Present it in a colorful bowl, garnished with extra parsley if desired.