A creamy, tangy, and colorful macaroni salad perfect for picnics, barbecues, and summertime gatherings.

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Cook the macaroni according to package directions until al dente. Drain and rinse under cold water; set aside.
In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
Add the cooled macaroni to the dressing, stirring gently to coat.
Fold in celery, red bell pepper, red onion, carrot, and chopped eggs (if using).
Stir in fresh parsley.
Cover and refrigerate for at least 1 hour, or up to overnight, for flavors to meld.
Before serving, taste and adjust seasoning if needed. Serve chilled.

Make ahead: Salad tastes even better after resting in the fridge for several hours or overnight.
Customize: Add diced pickles, peas, or shredded cheese for extra flavor and texture.
Make it lighter: Use light mayonnaise or Greek yogurt in place of mayo and sour cream.
Storage: Keeps well in an airtight container in the refrigerator for up to 3 days.