Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente, usually 1–2 minutes less than the box suggests. You want it tender but not mushy.

Rinse and cool: Drain the pasta and rinse under cold water to stop the cooking. Shake off excess water and let it cool completely. Slightly cooled pasta holds the dressing better and won’t turn gummy.

Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and sugar. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper to start. Adjust to taste.

Prep the mix-ins: Finely dice the celery, onion, and bell pepper. Shred the carrot. Chop the pickles and eggs (if using). Keep everything bite-sized for easy eating.

Combine: Add the cooled macaroni to the bowl with the dressing. Fold in the celery, onion, bell pepper, carrot, pickles, eggs, and herbs. Mix gently until evenly coated.

Taste and tweak: Add more salt, pepper, or vinegar as needed. If you like a slightly sweeter salad, stir in a pinch more sugar. A spoonful of pickle juice can boost tang and brightness.

Chill: Cover and refrigerate for at least 1 hour before serving. This helps the flavors meld and the dressing to thicken slightly.

Serve: Give it a stir, add a splash of milk or a spoon of mayo if it seems dry, and garnish with a sprinkle of paprika and extra herbs. Serve cold or slightly chilled.