Start by boiling a pot of water. Add a generous pinch of salt to it. When it’s roaring hot, toss in the elbow macaroni. Cook until al dente, typically around 8-10 minutes, depending on your brand. Drain and rinse the pasta under cold water. This stops the cooking and keeps it from turning mushy.

While you wait for the pasta, chop your veggies. Dice the red bell pepper, celery, red onion, and sweet pickles. Try to get them all about the same size for visual appeal and texture. The green onions can be sliced thinly. Each vegetable adds its own flair and crunch to the salad.

Now let’s whip up that creamy dressing. In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, minced garlic, red wine vinegar, pickle brine, sugar, salt, black pepper, and crushed red pepper flakes. Whisk it all together until it’s smooth and all the ingredients are well blended. Don’t forget to taste it! You may want to adjust the seasoning to suit your preference.

In a big mixing bowl, throw in the cooked pasta and all your chopped veggies. Pour the dressing over the top and mix gently. The goal is to coat everything without mashing the macaroni. You want a delightful salad, not a sludgy mess!

Once combined, you can serve right away or cover and refrigerate. This salad gets better with time as the flavors meld together. Chill out for at least an hour, if possible, then dig in!