Bring a large pot of water (4-5 litres/quarts) to a rolling boil. Add 1 1/2 tbsp salt, then add 250g elbow macaroni. Cook according to packet directions until al dente.

Drain the pasta thoroughly and rinse with cold water to cool it down and stop the cooking process.

While the pasta cooks, prepare the dressing: whisk together 1/2 cup mayonnaise, 1/2 cup yoghurt or sour cream, 1 tbsp cider vinegar, and 2 tsp Dijon mustard in a medium bowl until smooth.

In a large serving bowl, combine the cooled macaroni, 1 cup celery, 3/4 cup red bell pepper, 3/4 cup green onions, and 1 grated carrot.

Pour the prepared dressing over the salad ingredients. Toss gently until everything is evenly coated.

Taste and adjust seasonings as needed – add more salt, a touch more vinegar for tang, or a bit more mayo for creaminess. Let the salad sit for at least 20 minutes for the flavors to meld before serving at room temperature. It's even better the next day!