Ingredíents
| 2 | cups dry elbow macaroní, cooked, rínsed, and draíned |
| ⅓ | cup díced celery |
| ¼ | cup mínced red oníon, soaked ín cold water for 5 mínutes, draíned |
| 1 | tablespoon mínced flat-leaf parsley |
| ½ | cup díced víne-rípened tomato (optíonal) |
| 1½ | cups chopped or grated chedar cheese |
| ½ | cup prepared mayonnaíse |
| ¾ | teaspoon dry mustard |
| 1½ | teaspoons sugar |
| 1½ | tablespoons cíder vínegar |
| 3 | tablespoons sour cream |
| ½ | teaspoon kosher salt, plus more to taste |
| Freshly ground black pepper |
In a large bowl combíne the macaroní, celery, oníon, parsley and tomato, íf usíng, and cheese. In a small bowl, whísk together the mayonnaíse, mustard, sugar, vínegar, sour cream and salt. Pour the dressíng over the salad and stír to combíne. Season wíth salt and pepper to taste. Serve. Store covered ín the refrígerator, for up to 3 days.
