Dice the red and yellow peppers into 1/4-inch pieces, finely dice the red onion and celery, shred the carrots, chop the pickles, seed and mince the jalapeños, mince the fresh parsley, and chop the hard-boiled eggs. Arrange all prepped vegetables in separate small bowls for easy assembly later. This mise en place ensures smooth mixing once the pasta is ready and prevents any ingredients from being forgotten.

Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until just tender (usually 8-9 minutes). Drain the pasta thoroughly in a colander and rinse with cool water to stop the cooking process and remove excess starch. Toss the cooled pasta with 1 tablespoon of mayonnaise to prevent it from sticking together while you prepare the other components.

In a medium bowl, whisk together the remaining mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, minced parsley, smoked paprika, sea salt, and freshly ground black pepper until smooth and well combined. Taste the dressing and adjust seasoning as needed—I like to add an extra pinch of salt here since the pickles and jalapeños add so much flavor, so the dressing needs to be bold enough to complement them without disappearing into the mix.

Add the cooled pasta from Step 2 to a large mixing bowl along with all the prepped vegetables from Step 1 and the chopped hard-boiled eggs. Pour the dressing from Step 3 over the mixture and fold everything together gently but thoroughly until the pasta and vegetables are evenly coated. I find it's easier to use a large rubber spatula rather than a spoon—it keeps the vegetables from getting crushed while ensuring everything gets properly mixed.

Transfer the completed macaroni salad to a serving bowl or storage container and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. This resting time is essential—the cold also helps the dressing set slightly and makes every bite more cohesive. The salad tastes even better the next day as the flavors continue to develop.