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n a large mixing bowl, combine the mayonnaise, sour cream, white vinegar, Dijon mustard, granulated sugar, garlic powder, and onion powder to make the dressing.
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Stir well.
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Season with the sea salt to taste.
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Add the celery, red onions, bell peppers, and parsley to the dressing; stir well to combine.
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Cover the bowl with plastic wrap and place in the refrigerator to chill for 30 minutes.
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Cook elbow macaroni according to package instructions.
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Allow macaroni to drain completely; do NOT rinse.
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Stir the macaroni to keep it from sticking together and help it cool to room temperature.
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When the macaroni has cooled, add it to the refrigerated dressing and veggies.
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Toss well to combine.
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Seal the bowl again with plastic wrap and refrigerate for 8 hrs or overnight.
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Remove the macaroni salad from the fridge and taste.
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Adjust salt as needed.
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Add in the Monterey Jack cheese and basil.
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Stir well.
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Enjoy!