Bring a large pot of well-salted water to a rolling boil. Add elbow macaroni and cook for 7-8 minutes until al dente. Drain and rinse under cold water to cool.

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

Add cooled elbow macaroni to the dressing. Mix gently with a spatula until each piece is well-coated.

Fold in diced vegetables and fresh parsley until evenly distributed, adding crunch and color.

Cover and refrigerate for at least 1 hour (2 hours is better) to allow flavors to meld.