INGREDIENTS
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1 pound elbow macaroni, cooked according to package directions
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1 1/2 cups mayo
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3 tablespoons sour cream
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3 tablespoons cider vinegar
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1 teaspoon yellow mustard
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2 teaspoons sugar
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 1/2 cups finely chopped celery
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1 cup red bell pepper, diced
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1/4 cup finely chopped parsley