1 lb uncooked macaroni pasta
1/2 cup diced red onion
1 medium red bell pepper
3 short celery ribs
1/4 cup diced green onion
2 tbsp minced fresh parsley
1 tbsp minced fresh dill weed
1 cup mayonnaise
1/2 cup sour cream
1 tbsp Dijon Mustard
2 tbsp white wine vinegar
1 1/2 tbsp brown sugar
1 tsp garlic powder
1 tsp black pepper
1 tsp salt more or less to taste
Cook pasta in salted water according to box instructions.
Drain cooked pasta and let it cook until no longer scalding hot.
Dice all vegetables and herbs while pasta is cooking and whisk all ingredients for the dressing in a separate bowl.
In a large mixing bowl, combine pasta vegetables, and herbs and mix.
Pour dressing into the bowl with the pasta and mix everything together until dressing is evenly incorporated throughout.
Cover the bowl with plastic wrap or transfer the salad into a food storage container with a lid. Refrigerate for at least 2 hours before serving