In a large pot, bring water to a rolling boil and season it with salt. Add the elbow macaroni and cook for 7-8 minutes until al dente. Drain the pasta and let it sit to cool.

Rinse the macaroni thoroughly under cold running water to halt the cooking process. Shake off excess water and set the cooled pasta aside.

In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.

Gently fold in the cooled macaroni with the diced red onion, celery, red bell pepper, and parsley until evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2 hours, to allow flavors to meld.