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Cook the Pasta (10 minutes):
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente (slightly firm to the bite).
- Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
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Make the Dressing (5 minutes):
- In a large bowl, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and pepper until smooth and creamy.
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Assemble the Salad (5 minutes):
- Add the cooled pasta, chopped eggs, chopped celery, sliced green onions, and optional sweet pickle relish to the bowl with the dressing.
- Gently fold everything together until the pasta, eggs, and vegetables are well coated with the dressing.
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Chill and Serve (1 hour+):
- Cover the bowl and refrigerate the pasta salad for at least 1 hour, or up to overnight, to allow the flavors to meld.
- Before serving, give the salad a stir and sprinkle with a little extra paprika and chopped fresh parsley for garnish. Serve chilled and enjoy!
