Bring a large pot of water to a rapid boil, adding a generous amount of salt. Stir in the elbow macaroni and cook for 7–8 minutes, until al dente. Drain and rinse under cold water to cool.

In a mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Whisk until smooth and creamy, adjusting flavors as needed.

Combine the cooled pasta with the dressing and diced vegetables. Gently fold together until well mixed.

Cover and chill in the refrigerator for at least 1 hour to allow flavors to meld.