Begin by boiling a large pot of salted water over high heat. Once bubbling, add the elbow macaroni and cook for 8–10 minutes until al dente. Drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set aside to cool completely.

In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk these together until the mixture is smooth and well combined.

Finely chop the red and green bell peppers, red onion, celery, and dill pickles. Add these colorful, crunchy veggies to the bowl with the dressing, stirring gently to combine.

Carefully fold the cooled elbow macaroni into the vegetable-dressing mixture, ensuring each piece is evenly coated.

Incorporate shredded cheddar cheese, sliced green onions, garlic powder, and smoked paprika into the salad. Gently mix these ingredients.

Taste the salad and season it with salt and pepper to your liking. Cover the bowl with plastic wrap or a lid, then refrigerate for at least 1 hour.