1. Boil 1 lb of uncooked macaroni pasta in salted water according to package instructions. Aim for al dente texture, usually around 8 minutes, then drain and let it cool until it’s no longer scalding hot.

2. While the pasta is cooking, finely dice 1/2 cup red onion, 1 medium red bell pepper, and 3 short celery ribs. Don’t forget to chop 1/4 cup of green onion, 2 tbsp parsley, and 1 tbsp dill weed.

3. In a large mixing bowl, combine the cooled pasta with your diced vegetables and herbs. Gently fold everything together until evenly mixed.

4. In a separate bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 1/2 tbsp brown sugar, 1 tsp garlic powder, 1 tsp black pepper, and 1 tsp salt.

5. Pour the dressing into the bowl with the pasta mixture. Stir gently until the dressing is evenly incorporated.

6. Cover the mixing bowl with plastic wrap or transfer your salad into a food storage container with a lid. Refrigerate for at least 2 hours before serving.