INGREDIENTS
1
box of elbow macaroni, cooked
1
red pepper, diced
2
stalks of celery, finely chopped
1 cup
shredded carrots
1 cup
mayo
1/4 cup
sour cream
1 1/2 tbsp
sugar
1 1/2 tbsp
apple cider vinegar
1 1/2 tbsp
Dijon mustard
2
chopped green onions
1 tbsp
chopped parsley