Step 1

Prep the vegetables. Finely chop 1 medium red bell pepper, 1/2 small red onion (about 1/2 cup), and 2 stalks celery (1/2 cup), and place in a large bowl.

Step 2

Marinate the vegetables. Add 2 tablespoons white wine vinegar and 1/4 teaspoon of the kosher salt, toss to combine, and set aside while you cook the macaroni.

Step 3

Boil the water and prepare the cheese and herbs. Bring a large saucepan over water to a boil over high heat. Meanwhile, cut 4 ounces extra-sharp cheddar cheese into small dice (1 cup). Finely chop 1/4 cup fresh parsley leaves.

Step 4

Cook the pasta. Add 8 ounces dry elbow macaroni and the remaining 1 teaspoon kosher salt, and cook until the pasta is al dente, about 8 minutes or according to package directions. Meanwhile, fill a large bowl with ice and water.

Step 5

Shock the pasta. Drain the pasta into a colander and rinse under cool running water. Drain again, place the colander with the pasta in it directly into the bowl of ice water, and cool for 3 minutes. Remove the colander from the ice bath and drain well. Transfer the drained pasta to the bowl of marinated vegetables.

Step 6

Make the dressing. Whisk 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, 1/2 teaspoon black pepper, and the parsley together in a small bowl until combined.

Step 7

Fold the pasta, dressing, and vegetables together. Pour the dressing over the cooled pasta and vegetables. Add the cheese and use a spatula to fold the dressing into the pasta salad.

Step 8

Season and serve. Taste and season with salt and pepper as needed.