Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook for 7-8 minutes, or until al dente. Drain and rinse under cold water.

In a medium mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and sugar. Whisk until smooth.

In a large mixing bowl, combine diced celery, red bell pepper, grated carrots, and diced red onion. Toss until mixed.

Gently add the cooled elbow macaroni to the vegetables and stir until evenly distributed.

Pour the dressing over the pasta and veggies, and fold gently until coated.

Sprinkle salt and black pepper, stir to distribute. If using, fold in chopped hard-boiled eggs.

Cover the bowl or transfer salad to an airtight container and refrigerate for at least 1 hour.

Stir before serving and garnish with chopped parsley or any fresh herb.