Cook the cavatappi pasta in a large pot of salted boiling water for 8-10 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 10-15 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 2-4 hours or overnight.

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