Step 1: Cook the Pasta Perfectly

Cook the elbow macaroni in a large pot of salted water according to package directions, but aim for slightly firmer than al dente (about 1 minute less than the package suggests). This prevents the pasta from becoming soggy when mixed with the dressing. Drain thoroughly and rinse under cold water to stop the cooking process.

Step 2: Prepare the Dressing

In a large bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, sugar, salt, pepper, and sour cream until smooth and well combined. The sour cream adds a tangy depth that elevates this from typical deli-style macaroni salad to something special.

Step 3: Combine Ingredients

Add the cooled macaroni to the dressing along with the diced celery, red bell pepper, red onion, parsley, and dill (if using). Gently fold everything together until the pasta is evenly coated with the dressing.

Step 4: Add Optional Ingredients

Fold in any optional add-ins you’ve selected. The hard-boiled eggs add richness, pickles provide tang, and peas add a touch of sweetness – choose based on your preferences or what you have on hand.

Step 5: Chill and Serve

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight. This resting time allows the flavors to meld beautifully. Before serving, give the salad a good stir and adjust seasoning if necessary.