• Step 1: Cook the elbow macaroni according to package instructions. Drain and rinse with cold water to cool completely.
• Step 2: In a large mixing bowl, combine the mayonnaise, sour cream, white vinegar, sugar, salt, and black pepper. Whisk until the dressing is smooth and well-combined.
• Step 3: Add the cooked and cooled macaroni, peas, carrots, celery, and red onion to the dressing. Gently stir until all the ingredients are evenly coated.
• Step 4: Cover the salad and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld.
• Step 5: Serve chilled and enjoy!