Cook the macaroni. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just past al dente, about 8–9 minutes. You want it tender but not mushy.

Rinse and cool. Drain the pasta and rinse under cold water to stop the cooking. Shake off excess water well. This step keeps the salad from getting gummy.

Mix the dressing. In a large bowl, whisk together mayonnaise, sour cream, mustard, vinegar, and sugar. Season with 1 teaspoon salt and 1/2 teaspoon black pepper to start. Adjust to taste.

Prep the veggies and eggs. Finely dice celery, bell pepper, and red onion. Chop the hard-boiled eggs if using. Mince herbs.

Combine. Add the cooled macaroni to the bowl with the dressing. Fold in celery, bell pepper, onion, relish, eggs, and herbs until everything is evenly coated.

Taste and adjust. Add more salt, pepper, vinegar, or sugar as needed. You’re aiming for a creamy dressing with a gentle tang and a hint of sweetness.

Chill. Cover and refrigerate for at least 1 hour before serving. The flavors meld as it chills, and the pasta absorbs some dressing.

Serve. Give it a good stir, add a splash of mayo or a teaspoon of water if it seems dry, and sprinkle with paprika if you like. Serve cold.