4th of July Macaroni Salad

2 lbs. of Cavatappi Pasta 

1/2 red onion (diced)
3 stalks of celery (diced)
2 carrots (peeled and diced)
Parsley (a handful, finely minced)
1/4 tsp. dill (I used dried)
2 cups mayonnaise
1/4 cup sour cream
1/8 cup apple cider vinegar
2 Tbsp. honey
1 Tbsp. dijon mustard
1 tsp. salt
1/2 tsp black pepper
1/2 tsp. paprika

Season Salt

Prepare Pasta according to package direction.  Drain.

In a large bowl mix the onion, celery, carrots, parsley and dill.
Add mayo, sour cream, vinegar, honey, mustard, salt, pepper and paprika.  Mix well.  Cover and chill for 30 minutes in the refrigerator.

Toss macaroni with 1 1/4 Tbsp season salt.  Add the dressing and mix well.

Vikki's Notes:  If you prefer a creamier pasta salad, use 1 1/2 lbs. pasta only).  There's a lot of chopping with this recipe.  I used my food processor and pulsed it to chop.