For the Dressing:

• 1–1/2 cups mayonnaise (preferably Hellmann’s, Blue Plate, or Miracle Whip)
• 1 cup full-fat sour cream
• 2 Tbsp. Dijon mustard
• 1 tsp. onion powder
• 2 cloves of fresh garlic, minced
• 2 Tbsp. granulated sugar (or to taste)
• 2 tsp. salt (freshly cracked sea salt, preferably)
• 2 tsp. black pepper (cracked black pepper, preferably)
• 1 Tbsp. vinegar (white, apple cider, or champagne vinegar)
• 1 cup finely diced carrots (3 large carrots, peeled)
• 1 cup finely diced celery (2 – 3 stalks)
• 1 large red pepper, finely diced
• 1 large green pepper, finely diced
• 1 red onion, finely diced
• 1 cup medium to sharp cheddar cheese, finely diced
• 1/4 cup finely chopped fresh basil

For the Pasta:

• 1 lb. elbow macaroni pasta (or farfalle, fusilli, penne)