Bring a large pot of salted water to a rolling boil, add cavatappi pasta, and cook until al dente (8-10 minutes). Drain and rinse under cold water.

In a large mixing bowl, whisk together mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, kosher salt, and black pepper until smooth.

Add a splash of white vinegar or lemon juice to the cooled pasta to prevent sogginess.

Mix two-thirds of the dressing with the cooled pasta, tossing gently to coat.

Fold in the diced red bell pepper, chopped celery, minced red onion, and shredded carrots carefully.

Taste and add remaining dressing if needed, adjusting seasoning as desired.

Transfer to an airtight container and refrigerate for at least 2-4 hours before serving.

Give a good stir before serving and garnish with paprika or fresh herbs.