Bring a medium-sized pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water, stirring occasionally until al dente. This process takes me about 5-7 minutes. Drain and rinse the pasta under cool running water and set it aside.Pro Tip: To cook pasta "al dente", means to cook it until the pasta is tender but still firm to the bite. I cook my pasta a minute under the suggested boiling time listed on the pasta package.
Make the dressing
Combine the mayonnaise, sour cream, vinegar, relish, mustard, parsley, salt, and pepper in a small bowl.
Assemble the salad
Combine the cooked macaroni and the grated carrots, chopped red bell peppers, chopped celery, and chopped red onions in a medium-sized bowl.
Add the dressing and stir to combine.Pro Tip: Although you can enjoy the macaroni salad right after you make it, for the best flavor, cover the bowl and allow the salad to chill for at least one hour.
Notes
Expert Tips
Cook the pasta to al dente, as it will continue to absorb the dressing and soften as it chills.
Chill the saladfor at least an hour before serving to let the flavors meld together.
Taste and adjust the seasoning before serving, as the flavors will develop over time.
Read through the entire recipe before beginning.This macaroni salad comes together quickly. Be sure to read through the recipe and the Ingredient Notes and gather your ingredients before starting.