Start by bringing a large pot of salted water to a rolling boil. Add elbow macaroni and cook for 8–10 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk until smooth.

Chop red bell pepper, green bell pepper, red onion, celery, and dill pickles. Add to the dressing and stir to incorporate.

Fold the cooled macaroni into the bowl with the dressing and vegetables, mixing gently to coat.

Incorporate cheddar cheese and green onions, adding garlic powder and smoked paprika. Mix gently to combine.

Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Gently stir the salad before serving, garnishing with smoked paprika and extra green onions.