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Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes or according to package instructions. Drain and rinse pasta under cold water to stop the cooking process and to cool the pasta down.
In a large mixing bowl or serving, combine cooked pasta, red onion, bell pepper, carrot, celery, and pickle.
In a small mixing bowl, stir together mayonnaise, sour cream, vinegar, sugar, mustard, garlic powder, salt and pepper. Add dressing to salad and toss to combine.
Serve immediately, or cover the bowl tightly with plastic cling wrap and refrigerator for at least 2 hours (or overnight for the best results). This will allow the flavors to really infuse into each other.