Begin by bringing a pot of water to a rolling boil, then gently lower in the hard-boiled eggs. Cook them for 10 to 12 minutes, until fully cooked. Once cooked, remove them from the pot and place them in cold water.

While the eggs are cooking, finely dice the celery, red onion, and green bell pepper. Drain the jarred pimentos, ensuring there’s no excess moisture. Chop the fresh parsley and set aside.

In the same boiling water, add your medium shell pasta. Cook according to package instructions until al dente, usually around 8 to 10 minutes. Drain and rinse under cold water, then let it cool completely.

Once the eggs have cooled down, peel their shells and chop them into small pieces.

In a mixing bowl, combine mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, and seasonings. Whisk until smooth and creamy.

In a large mixing bowl, combine the cooled pasta, chopped eggs, and all the prepared vegetables. Stir gently to combine.

Pour the dressing over the pasta and vegetable mix. Gently fold the dressing into the salad.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, ideally overnight.