Cook the cavatappi pasta in a large pot of salted boiling water for 10 minutes until al dente. Drain and rinse with cold water.

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

Drizzle a small splash of white vinegar or lemon juice over the cooled pasta and toss gently.

Pour two-thirds of the dressing over the pasta and mix gently. Let sit for 15 minutes.

Fold in diced red bell pepper, chopped celery, minced red onion, and shredded carrot.

If necessary, add remaining dressing for creaminess and adjust seasonings.

Cover the salad and refrigerate for at least 120-240 minutes or overnight.

Stir before serving, and garnish with paprika or fresh herbs if desired.