Cook elbow macaroni according to package directions, then drain and rinse under cold water until the pasta has cooled.

Drain well.

In a large bowl combine mayo, sour cream, cider vinegar, yellow mustard, sugar, salt, and black pepper.

Combine the macaroni with the dressing, then stir in finely chopped celery, diced red bell pepper and finely chopped parsley.

Chill for 1 hour before serving. Enjoy!