The Preparation
Cook macaroni in well-salted water until tender (slightly past al dente). Drain and rinse with cold water.
Whisk together mayonnaise, apple cider vinegar, sugar, mustard, and sour cream.
Combine cooled macaroni with celery, red onion, bell pepper, and peas.
Pour dressing over pasta and toss to coat.
Season with salt and pepper.
Refrigerate at least 2 hours (best overnight) before serving.
Taste and adjust seasoning before serving. Sprinkle with paprika.
